Mediterranean Fish Stew

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Mediterranean Fish Stew
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
500 grams fish fillets (with skin; such as: red mullet, scorpion fish, sea bass)
1 kilogram mussels (clams)
6 Cuttlefish
4 King prawn
1 carrot
1 Fennel
2 scallions
1 Celery
1 Red onion
2 garlic
3 tablespoons olive oil
1 Red chile pepper
1 small can Saffron
1 tablespoon Tomato paste
100 milliliters dry white wine
250 milliliters fish stock
250 grams happened tomatoes
salt
freshly ground peppers
lemon juice
8 black, pitted Olives
Basil (for garnish)
How healthy are the main ingredients?
tomatoolive oilTomato pastecarrotFennelCelery

Preparation steps

1.

Rinse fillets and pat dry. Rinse clams. Wash cuttlefish and king prawns and drain.

2.

Rinse vegetables and peel if necessary. Dice into about 1 cm (approximately 1/3 inch) cubes. Peel and chop garlic. Rinse chili, cut lengthwise, remove seeds and ribs and mince. Heat oil in a saucepan, sauté vegetables and garlic. Add chili, saffron and tomato paste. Deglaze with white wine, bring to a boil and reduce by half. Add chicken stock and tomato puree. Bring to a boil again and allow to simmer for 10-15 minutes. Add more stock if needed. Season with salt and lemon juice.

3.

Season fish fillets with pepper, cut into bite-sized pieces and add to pot. Also add clams, cuddlefish, king prawns and olives. Cook for 6-8 minutes. Remove shells that have not opened after cooking. 

4.

Season with salt and pepper and garnish with basil. 

5.

Serve with toasted bread, if desired.