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Ingredients
Fish Stew
- Ingredients
- 1 stalk Celery
- 1 Fennel bulb
- 4 scallions
- 2 carrots
- 4 Tomatoes
- 400 grams mixed fish fillets (such as bream, monkfish, sea bass)
- 200 grams small Cuttlefish (ready to cook)
- 300 grams mussels
- 2 Tbsps olive oil
- 800 milliliters fish stock
- 150 milliliters dry white wine
- 1 generous pinch ground saffron
- 2 Tbsps Anisette (such as Pernod)
- 1 splash lemon juice
- salt
- freshly ground peppers
Rinse celery, fennel and scallions, trim and cut into thin rings or strips. Peel carrots and finely chop. Rinse the tomatoes, cut into quarters, remove seeds and cut into wedges. Scald tomatoes in hot water, rinse in cold water, peel, quarter, remove seeds and cut into small cubes. Rinse the fish fillets, pat dry and cut into bite-sized pieces. Rinse the squid and clean if necessary. Rinse mussels, clean and discard open shells.
Sauté celery in a large saucepan in oil with fennel, scallions and carrots. Deglaze with the fish broth and the wine and simmer for about 10 minutes. Then add fish, squid and the mussels with saffron and tomatoes and cook just until done, 6-8 minutes. Do not allow mixture to boil.
Season with anisette, lemon juice, salt and pepper. Serve hot.