Fish Stew

Ingrédients

• 500 g Firm white fish fillet (e.g., cod, monkfish)
• 250 g Shrimp (peeled)
• 250 g Mussels
• 1 Large onion
• 2 Tomatoes
• 3 Garlic cloves
• 100 ml Olive oil
• 1 Liter Fish stock
• 150 ml Dry white wine
• 1 Prise Saffron threads
• 1 Zweig Fennel frond
• 1 Bay leaf
• 1 Prise Orange zest
• Salz Salt
• Pfeffer Pepper

Instructions

1. Finely chop the onion, tomatoes, and garlic. Heat olive oil in a large pot and sauté the vegetables over medium heat until softened, about 10 minutes.
2. Add the fish stock, white wine, saffron, fennel frond, bay leaf, and orange zest. Bring to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld.
3. Cut the fish into bite-sized pieces. Thoroughly clean the mussels.
4. Add the fish pieces to the simmering broth and poach for 5-7 minutes until cooked through. Remove with a slotted spoon and set aside.
5. Add the shrimp and mussels to the broth and cook for 3-5 minutes until the shrimp are pink and the mussels have opened. Discard any unopened mussels.
6. Return the cooked fish pieces to the pot and gently reheat. Season with salt and pepper to taste.
7. Serve hot in deep bowls, optionally with croutons and rouille.

Nutrition