← All recipes

🍲 Hearty Fish and Mussel Stew

365 kcal · 30 min · 4 servings

Ingredients

• 300 g mussels
• 0.125 l water
• 1 onion
• 0.5 stalk leek
• 500 g fish fillet (salmon, sea bass, monkfish,... )
• 200 g squid rings
• 500 ml fish stock (from the jar)
• 1 tomato
• 2 spring onions
• 2 potatoes
• 2 carrots
• 1 tbsp olive oil
• 2 tbsp chervil (chopped)
• 1 bay leaf
• 1 clove of garlic
• salt
• dill tips (for decoration)

Instructions

1. 1. Rinse the mussels under running water.
2. 2. Remove the beards from the mussels.
3. 3. Discard any mussels that are already open.
4. 4. Peel the onion and chop it finely.
5. 5. Wash the leek and cut off the ends.
6. 6. Cut the leek into rings.
7. 7. Place the mussels in a pot and cover them with water.
8. 8. Add salt, the chopped onion, the leek rings, and a bay leaf.
9. 9. Cover the pot with a lid.
10. 10. Cook the mussels for about 10 minutes.
11. 11. Shake the pot occasionally while cooking.
12. 12. Remove the opened mussels from the pot and set them aside.
13. 13. Strain the cooking liquid through a sieve.
14. 14. Pour the strained broth into a large pot.
15. 15. Top up the broth with fish stock.
16. 16. Pour boiling water over the tomato.
17. 17. Remove the skin from the tomato.
18. 18. Remove the core of the tomato.
19. 19. Cut the tomato into small cubes.
20. 20. Heat the oil in a pan.
21. 21. Sauté the tomato cubes and the squid in the hot oil for 5 minutes.
22. 22. Remove the pan from the heat.
23. 23. Wash the spring onions.
24. 24. Remove the tough ends of the spring onions.
25. 25. Slice the spring onions into rings.
26. 26. Peel the potatoes.
27. 27. Peel the carrots.
28. 28. Cut the potatoes into cubes.
29. 29. Slice the carrots.
30. 30. Bring the broth to a boil.
31. 31. Add the potatoes and carrot slices to the boiling broth.
32. 32. Let the vegetables simmer gently for about 10 minutes.
33. 33. Wash the fish.
34. 34. Pat the fish dry with a kitchen towel.
35. 35. Cut the fish into bite-sized pieces.
36. 36. Add the fish pieces to the broth.
37. 37. Add the herbs, the pressed garlic, and the spring onion rings.
38. 38. Return the squid with the tomatoes to the pot.
39. 39. Add the mussels back to the pot.
40. 40. Let everything cook for 5 minutes over low heat.
41. 41. Divide the stew onto plates or bowls.
42. 42. Garnish the dish with dill.
43. 43. Serve the stew hot.

Nutrition per serving

• kcal: 365
• Protein: 51 g · Fett/Fat: 8 g · Carbs: 18 g