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🍽️ Simple Fish Stew

344 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek
• 1 bulb fennel
• 2 carrots
• 50 g dried tomatoes (in oil)
• 2 fresh garlic cloves
• 1 tsp fennel seeds
• 4 allspice berries
• 2 tbsp olive oil
• 200 ml dry white wine
• 1 pinch saffron (ground)
• salt
• pepper (from the mill)
• 500 ml fish stock
• 600 g fish fillet (e.g. red mullet, sea bass)

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Cut the leek in half lengthwise.
3. 3. Slice the leek into thin rounds.
4. 4. Wash the fennel.
5. 5. Remove the hard base from the fennel.
6. 6. Cut the fennel into thin strips or grate it finely.
7. 7. Peel the carrots.
8. 8. Slice the carrots.
9. 9. Drain the tomatoes.
10. 10. Finely chop the tomatoes.
11. 11. Peel the garlic.
12. 12. Slice the garlic thinly.
13. 13. Preheat the oven to 180 degrees Celsius fan-assisted.
14. 14. Coarsely crush the fennel seeds and allspice in a mortar.
15. 15. Heat oil in a large pot.
16. 16. Add the crushed spices, oil, and garlic to the pot.
17. 17. Sauté the spices and garlic briefly.
18. 18. Add the leek, fennel, and carrots to the pot.
19. 19. Add the chopped tomatoes.
20. 20. Sauté the vegetables briefly.
21. 21. Deglaze the mixture with wine.
22. 22. Let the liquid reduce for 1 to 2 minutes.
23. 23. Season with saffron, salt, and pepper.
24. 24. Add the fish stock.
25. 25. Let the stew simmer gently for about 5 minutes.
26. 26. Rinse the fish briefly.
27. 27. Pat the fish dry with a kitchen towel.
28. 28. Cut the fish into bite-sized pieces.
29. 29. Distribute the fish pieces among 4 ovenproof serving dishes.
30. 30. Taste the soup and adjust seasoning if needed.
31. 31. Pour the soup evenly over the fish.
32. 32. Place the dishes in the oven.
33. 33. Bake the stew for 10 to 15 minutes until the fish is cooked through.
34. 34. Remove the dishes from the oven.
35. 35. Serve the stew with baguette as desired.

Nutrition per serving

• kcal: 344
• Protein: 41 g · Fett/Fat: 10 g · Carbs: 11 g