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🍽️ Creamy Fish and Mussel Stew

331 kcal · 30 min · 4 servings

Ingredients

• 8 large prawns
• 2 tbsp olive oil
• 1 star anise
• 1 bay leaf
• 5 sprigs thyme
• 1 stalk leek
• 1 onion
• 4 tomatoes
• 1 bulb fennel
• 300 g small, waxy potatoes
• 1 carrot
• 2 garlic cloves
• 1 tsp tomato paste
• 1 tsp paprika powder (sweet)
• 200 ml dry white wine
• sea salt
• pepper (from the mill)
• 1 pinch saffron threads
• 250 g mussels
• 1 splash vermouth (e.g. Pernod)

Instructions

1. 1. Rinse the fish pieces under cold water and pat them dry with a kitchen towel.
2. 2. Remove the bones from the fish fillet and cut the meat into bite-sized cubes.
3. 3. Wash the prawns, remove the heads, and peel them leaving only the tail segment.
4. 4. Remove the vein from the prawns.
5. 5. Heat a pot with one tablespoon of oil and briefly roast the fish bones (without gills) and the prawn shells.
6. 6. Pour one liter of cold water over the bones and shells.
7. 7. Add star anise, a bay leaf, and fresh thyme to the water.
8. 8. Bring the mixture to a boil.
9. 9. Reduce the heat and let the broth simmer gently for about 20 minutes without boiling vigorously.
10. 10. Skim off the foam that rises to the surface in between.
11. 11. Wash the leeks, onions, tomatoes, fennel, potatoes, carrots, and garlic.
12. 12. Remove the tough strings from the leek and slice it into rings.
13. 13. Peel the potatoes and cut them into small cubes.
14. 14. Remove the seeds from the tomatoes and cut the flesh into pieces.
15. 15. Peel the onion and carrot and slice them into thin strips.
16. 16. Slice the fennel bulb into thin strips.
17. 17. Slice the light green part of the fennel into rings.
18. 18. Slice the garlic into thin rounds.
19. 19. Heat the remaining oil in a large pot.
20. 20. Sauté the leek, onion, fennel, carrot, and garlic until translucent.
21. 21. Stir the tomato paste and paprika powder into the vegetables.
22. 22. Deglaze the pot with the white wine.
23. 23. Pour the prepared fish stock through a fine sieve into the pot.
24. 24. Bring the soup to a boil.
25. 25. Add the potato cubes and tomato pieces to the soup.
26. 26. Season the soup with salt and pepper.
27. 27. Add the saffron to the soup.
28. 28. Let the soup simmer gently for about 20 minutes.
29. 29. If necessary, add a little water so the soup does not become too thick.
30. 30. Wash the mussels thoroughly and remove any dirt residues.
31. 31. Add the mussels, fish cubes, and prawns to the soup.
32. 32. Let the seafood cook through gently over low heat without boiling.
33. 33. Season the finished soup with Pernod, salt, and pepper.
34. 34. Serve the soup with toasted bread and rouille (a garlic mayonnaise sauce) as desired.

Nutrition per serving

• kcal: 331
• Protein: 30 g · Fett/Fat: 8 g · Carbs: 24 g