Seafood Fish Pot
Ingredients
- Ingredients
- 400 grams clam
- 150 milliliters dry white wine
- 1 onion
- 2 garlic cloves
- 2 Red chili peppers
- 2 Zucchini
- 500 grams Cherry tomatoes
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 800 milliliters fish stock
- salt
- freshly ground peppers
- 500 grams fish fillets (such as mullet and monkfish)
- 8 jumbo shrimp tails
- lemon juice
- Fresh herbs for garnish (z. B. Lemon basil)
Preparation steps
Rinse the clams. Bring the white wine to a boil, add the clams, cover and simmer for about 3 minutes until the clams have opened. Remove from the heat, uncover and discard and unopened clams.
Peel and finely chop the onion and garlic. Rinse, trim and chop the chile peppers. Rinse, trim and slice the zucchini. Rinse and halve the tomatoes. Sweat the onion, garlic and chile peppers in hot oil and stir in the tomato paste. Deglaze with the stock and add the tomatoes. Season with salt and pepper, and simmer for about 10 minutes. Rinse the fish fillets, pat dry and cut into bite-sized pieces. Rinse the shrimp, cut in half lengthwise and add to the soup. Add the clams and the fish to the soup and let simmer another 5-10 minutes just until done. Season with lemon juice, salt and pepper and serve garnished as desired with fresh herbs.
