Mixed Seafood Broth
ready in 55 min.
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 Fennel bulb (diced, stem removed)
- 2 cups canned tomatoes
- ⅞ cup dry white wine
- 1.333 cups fish stock
- 2 ⅔ cups Fish (e. g. gudgeon, goatfish, salmon, trout, gurnard, chopped)
- 1 ⅔ cups Seafood (prawns, mussels, squid)
Heat the oil in a pot and fry the onion and the garlic. Add the fennel and fry for a few minutes. Stir in the tomatoes.
Add the wine and the stock, season with salt, ground black pepper and paprika and simmer on a medium heat for around 15 min. Add the fish and seafood and steep for 6-8 min. Season to taste and serve in bowls.