🍽️ Garlic-Chili Fish Stew with Mussels

Name: Garlic-Chili Fish Stew with Mussels
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g mixed fish fillet (e.g. red mullet, dragonhead, sea bass, deboned and ready for cooking); Venus clams (Approx. 30 each); Mussels (Approx. 30 each); 8 ready-to-cook squids; 4 large prawns; Carrots (100 g each); 100 g fennel; Leek (100 g each); Cellery (100 g each); 3 red onions; 3 garlic cloves; 3 tbsp olive oil; 2 red chili peppers; 2 g saffron threads; 1 tbsp tomato paste; 100 ml dry white wine; 500 ml poultry stock (from a jar); 500 g strained tomatoes; salt; pepper (from a mill); lemon juice; 8 black olives; 2 tbsp chopped parsley

320 kcal · 30 min · 4 servings

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Ingredients

800 g mixed fish fillet (e.g. red mullet, dragonhead, sea bass, deboned and ready for cooking)
Venus clams (Approx. 30 each)
Mussels (Approx. 30 each)
8 ready-to-cook squids
4 large prawns
Carrots (100 g each)
100 g fennel
Leek (100 g each)
Cellery (100 g each)
3 red onions
3 garlic cloves
3 tbsp olive oil
2 red chili peppers
2 g saffron threads
1 tbsp tomato paste
100 ml dry white wine
500 ml poultry stock (from a jar)
500 g strained tomatoes
salt
pepper (from a mill)
lemon juice
8 black olives
2 tbsp chopped parsley

Instructions

1. Rinse the fish fillets under cold water.
2. Pat the fillets dry with a kitchen towel.
3. Clean the mussels thoroughly and remove dirt.
4. Wash the squid rings and the prawns.
5. Let the washed seafood drain well.
6. Wash the vegetables and remove tough parts.
7. Peel the vegetables if necessary.
8. Cut the vegetables into approx. 1 cm cubes.
9. Peel the garlic.
10. Chop the garlic finely.
11. Wash the chili peppers.
12. Cut the chili peppers lengthwise.
13. Remove the seeds and the white inner membrane of the chili.
14. Cut the chili into fine cubes.
15. Heat the oil in a pot.
16. Sweat the vegetables and garlic in the hot oil.
17. Add the chili, the saffron threads and the tomato paste.
18. Deglaze everything with white wine.
19. Bring the mixture to a boil.
20. Reduce the liquid to half.
21. Add the chicken broth and the pureed tomatoes.
22. Bring the soup to a boil briefly.
23. Let the soup simmer gently for 10 minutes.
24. Season the soup with salt and lemon juice.
25. Season the fish fillets with salt and pepper.
26. Cut the fish fillets into bite-sized pieces.
27. Add the fish pieces, the mussels, the squid rings, the prawns and the olives to the pot.
28. Let everything simmer for another 5 minutes.
29. Finally, adjust the Cacciucco to taste with salt and pepper.
30. Sprinkle fresh parsley over the finished soup.

Nutrition per serving

kcal: 320
Protein: 40 g · Fett/Fat: 8 g · Carbs: 25 g