Vegetable-Seafood Stew with Cappelletti
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 garlic cloves
- 1 onion
- 200 grams Cappelletti pasta
- ¾ l Vegetable broth
- 300 grams Cod
- 200 grams shrimp (ready to cook)
- 200 grams Cherry tomatoes
- 150 milliliters dry white wine
- 250 grams Romanesco broccoli
- 150 grams green Beans
- 100 grams Savoy cabbage
- 2 carrots
- 1 Tbsp butter
- salt
- cayenne pepper
- 2 Tbsps White vinegar
Preparation steps
1.
Cook the capelletti in plenty of salted water according to package instructions until al dente.
2.
Rinse tomatoes. Rinse Romanesco and divide into florets. Rinse, trim and cut ends off beans. Rinse cabbage and cut into large pieces. Peel carrots and cut into slices. Cut cod fillet into bite-sized pieces. Peel onion and garlic and chop finely, then sauté in butter, adding the vegetables (except tomatoes). Cook briefly. Then pour in broth and wine, bring to a boil, reduce heat, cover and simmer about 8 minutes. Then add the cod, capelletti, shrimp and tomatoes and simmer for another 5 minutes.
3.
Season with salt, cayenne pepper and vinegar and serve.
