Fish Pot
Ingredients
- Ingredients
- 2 stalks Leeks
- 1 Fennel bulb
- 2 carrots
- 50 grams dried Tomatoes (in oil)
- 2 fresh garlic cloves
- 1 tsp fennel seeds
- 4 allspice
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 1 generous pinch ground Saffron
- salt
- freshly ground peppers
- 500 milliliters fish stock
- 600 grams fish fillets (such as red mullet, sea bass)
Preparation steps
Cut the leeks in half lengthwise, rinse and cut into thin slices. Rinse the fennel bulb, trim, cut out the hard stalk and cut into thin strips.
Peel the carrots and cut into slices. Drain the tomatoes and chop. Peel the garlic and cut into thin slices.
Crush the fennel seeds with the allspice berry in a mortar and saute briefly in a hot pan with the oil and the garlic. Stir in the leeks, fennel bulb and carrots with tomatoes, and saute briefly. Deglaze with the wine and let boil down for 1-2 minutes. Stir in the saffron, and season salt and pepper. Pour the fish stock and simmer for about 5 minutes over low heat.
Rinse the fish fillets, pat dry and cut into pieces. Divide the fillets between 4 ovenproof serving molds. Season the fish soup to taste, pour evenly over the fish fillets into the molds, and in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until done, about 10-15 minutes.
Remove from the oven and serve with baguette.
