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Ingredients
Seafood Stew with Saffron
- For the rouille
- 1 slice stale white bread
- 2 garlic cloves
- 1 red chili pepper
- 200 milliliters olive oil
- For the stew
- 3 scallions
- 600 grams mixed fish fillets (red mullet, Seeal, whiting, Lotte .... at will), cut into bite-size pieces.
- 8 small shrimp (ready to cook, unshelled)
- 12 mussels (rinsed and cleaned)
- 3 Tbsps olive oil
- 1 tsp thyme
- 1 bay leaf
- 800 milliliters fish stock (from a jar or homemade)
- 1 sm can Saffron
- 200 grams Whipped cream
- 2 tsps finely chopped Dill
- salt
- peppers
- Dill (for garnish)
Rinse the scallions, trim, cut into julienne pieces and sauté in hot oil. Pour in the fish stock, season with salt and pepper and pour in the herbs. Let boil. Add the mussels and simmer for about 6 minutes. Remove the mussels and separate the meat from the shells. Add the pieces of fish and shrimp to the broth and simmer for approximately 3 minutes. Lift both out again and set aside. Stir the saffron in 2 tablespoons of fish stock and stir together with the cream, bring to the boil and season.
Pour in the fish, mussels and shrimp, briefly boil and serve immediately garnished with some dill.
Serve with baguette slices with rouille and grated cheese.
For the rouille, soak the bread in warm water. Peel the garlic and crush in a mortar with the cored chile pepper. Squeeze the bread well and mix with the garlic. Heat and add oil in a thin stream with a whisk.
(Percentage of daily recommendation)
| Calorie | 1,039 cal. | (49 %) | ||
| Protein | 68.76 g | (70 %) | ||
| Fat | 80.02 g | (69 %) | ||
| Carbohydrates | 14.92 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.83 g | (3 %) |