Fish Stew
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Fennel bulb
- 1 stalk Leeks
- 2 carrots
- 3 stalks Celery
- 3 garlic cloves
- 400 grams Cockle
- 300 grams Wolf fish fillet
- 300 grams redfish fillet
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
- 375 milliliters white wine (dry)
- 750 milliliters fish stock
- 250 milliliters Vegetable broth
- 3 Tomatoes
- ½ bunch rosemary
- ½ bunch thyme
- 8 Saffron
- salt
- peppers
Preparation steps
1.
Rinse or peel and trim vegetables. Cut fennel and leek in strips, cut carrots, celery and garlic in slices.
2.
Brush cockles under cold running water, rinse, throw away open shells. Cut fish fillets into bite size pieces, sprinkle with lemon juice.
3.
Heat oil in a large saucepan and fry vegetables for about 3 minutes. Add white wine, fish stock and vegetable stock. Bring to a boil and cook for about 15 minutes.
4.
Rinse, remove seeds and chop the tomatoes. Rinse herbs, shake dry, pluck off leaves and chop finely. Add cockles, tomatoes and saffron to vegetable stock, bring to a boil briefly. Add pieces of fish and herbs, allow to heat through about 3 minutes. Season with salt and pepper. Serve with white bread and garlic mayonnaise as desired.
