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🍲 Colorful Fish and Mussel Stew
390 kcal · 30 min · 4 servings
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Ingredients
- 1 stalk leek
- 1 carrot
- 100 g celeriac (1 piece)
- 1 shallot
- 2 garlic cloves
- 100 g salmon fillet
- 300 g haddock fillet
- 400 g mussels
- 200 g shrimp (ready for cooking)
- 200 g squid tubes (ready for cooking)
- 1 organic lemon
- 1 tbsp olive oil
- 200 ml dry white wine
- 300 ml fish stock (jar)
- 400 g chopped tomatoes (can)
- salt
- pepper
- 4 sprigs parsley
Instructions
- 1. Cut the leek lengthwise.
- 2. Wash the leek thoroughly and remove the green tops.
- 3. Slice the leek into thin rings.
- 4. Peel the carrot, celery, shallot, and garlic.
- 5. Slice the carrot into thin rounds.
- 6. Dice the celery into small cubes.
- 7. Finely chop the shallot and garlic.
- 8. Rinse the fish fillets under cold water.
- 9. Pat the fish fillets dry with a kitchen towel.
- 10. Cut the fish fillets into bite-sized cubes.
- 11. Wash the mussels thoroughly.
- 12. Remove the beards from the mussels.
- 13. Discard any mussels that are already open.
- 14. Rinse the prawns under cold water.
- 15. Pat the prawns dry with a kitchen towel.
- 16. Wash the squid tubes.
- 17. Slice the squid tubes into rings.
- 18. Rinse the lemon under hot water.
- 19. Slice the lemon into thin rounds.
- 20. Heat the oil in a large pot.
- 21. Sauté the prepared vegetables over medium heat for 5 minutes.
- 22. Deglaze the vegetables with the wine.
- 23. Add the stock to the pot.
- 24. Add the tomatoes to the pot.
- 25. Add the lemon slices to the pot.
- 26. Season the soup with salt and pepper.
- 27. Add the fish cubes to the pot.
- 28. Add the mussels to the pot.
- 29. Add the squid rings to the pot.
- 30. Add the prawns to the pot.
- 31. Simmer the soup over medium heat for approx. 5 minutes.
- 32. Wash the parsley.
- 33. Shake the parsley dry.
- 34. Chop the parsley leaves.
- 35. Stir the parsley into the finished soup.
Nutrition per serving
- kcal: 390
- Protein: 51 g · Fett/Fat: 10 g · Carbs: 13 g