Spicy Fish Stew

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Spicy Fish Stew
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Health Score:
8,9 / 10
30 min.
ready in 1 hr
Ready in


1 shallot
1 garlic clove
2 centimeters fresh ginger
1 Red chili pepper
1 bunch Soup vegetables
3 tomatoes
150 milliliters dry white wine
650 milliliters fish stock
freshly ground peppers
2 yellow onion
4 Red mullet fillets (ready to cook)
300 grams white fish fillets (ready to cook, skinless, z. B. haddock, cod)
1 splash lemon juice
1 tablespoon butter
2 tablespoons freshly chopped parsley
How healthy are the main ingredients?
gingerparsleyshallotgarlic clovetomatosalt

Preparation steps


Peel and finely chop the shallot, garlic and ginger, Rinse the chile, halve lengthwise, remove seeds and finely chop the chile. Rinse the soup vegetables and cut into small cubes. Blanch the tomatoes in a pot of boiling water for 10 seconds. Peel, quarter, core and chop. In a saucepan heat the oil and saute the shallots and garlic until translucent. Add the soup vegetables, ginger, chile and tomatoes, sauté briefly and add the wine. Add the stock, salt and pepper and let simmer over medium heat for 20 minutes.


Meanwhile peel the onions and cut into rings. Rinse the fish fillets, pat dry and cut (except for the mullets) into bite-size pieces. Transfer the soup to a food processor and puree to a coarse consistency. Add salt, pepper and lemon juice. Place the whole fish fillets and the bite-size pieces in the soup and simmer until just cooked through, 5-6 minutes. Melt the butter in a pan, add the onion and cook until translucent. Pour the soup in bowls and serve garnished with onion rings and sprinkled with parsley.