Vegetable Stew with Monkfish
Healthy, because
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Ingredients
- Ingredients
- 500 grams Monkfish
- 2 stalks Leeks
- 1 large onion
- 1 Fennel bulb
- 2 large Tomatoes
- 600 grams potatoes
- 2 Tbsps olive oil
- 2 garlic cloves
- 1 bay leaf
- 1 stalk Celery
- 1 l Vegetable broth
- 1 pinch Saffron
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
Preparation steps
Rinse leeks and cut white and light green part into thin rings. Rinse onion and fennel and cut into fine strips. Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, halve and remove seeds, then cut into small cubes.
Heat oil in a pan and saute onion, leeks and fennel for a few minutes. Add bay leaf and celery and saute briefly.
Add peeled and sliced potatoes and tomatoes to the pan and mix well. Add broth and saffron and simmer for about 25 minutes on low heat, season with salt and pepper.
Cut monkfish into bite-sized pieces and add to the pan. Cook for 3 minutes.
Sprinkle with parsley and serve.
