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🍲 Fennel-Clam Squid Bread Box

516 kcal · 30 min · 4 servings

Ingredients

• 350 g fennel (2 small bulbs; with greens)
• 0.5 lemon (juice)
• salt
• pepper
• 500 g squid tubes (small squid)
• 250 g baby octopus
• 800 g raw shrimp tails (kitchen-ready, deveined, peeled except for the tail segment)
• 600 g mussels (e.g. blue mussels, Venus mussels)
• 2 shallots
• 3 garlic cloves
• 1 red chili pepper
• 0.5 orange
• 1 sachet saffron threads (0.1 g)
• 2 tbsp olive oil
• 50 ml white wine
• 800 g chopped tomatoes (can)
• 1 l fish stock (jar)

Instructions

1. 1. Remove the hard stems from the fennel.
2. 2. Wash the fennel thoroughly.
3. 3. Pluck off the green fennel fronds and set them aside.
4. 4. Slice the fennel into very thin slices using a vegetable peeler.
5. 5. Drizzle the fennel slices with lemon juice.
6. 6. Lightly season the fennel with salt and pepper.
7. 7. Let the fennel marinate until you need it.
8. 8. Rinse the squid tubes.
9. 9. Slice the squid tubes into thin rings parallel to each other.
10. 10. Do not cut all the way through so the rings stay connected.
11. 11. Rinse the baby octopuses.
12. 12. Rinse the prawns.
13. 13. Drain the octopuses and prawns.
14. 14. Wash the mussels thoroughly.
15. 15. Clean the mussels of any dirt.
16. 16. Drain the mussels.
17. 17. Discard any mussels that are open and do not close when pressed.
18. 18. Use only completely closed mussels.
19. 19. Peel the shallots.
20. 20. Peel the garlic.
21. 21. Dice the shallots finely.
22. 22. Dice the garlic finely.
23. 23. Halve the chili pepper lengthwise.
24. 24. Remove the seeds from the chili pepper.
25. 25. Wash the chili pepper.
26. 26. Chop the chili pepper.
27. 27. Rinse the orange under hot water.
28. 28. Dry the orange.
29. 29. Peel the skin into fine zest strips.
30. 30. Squeeze the orange.
31. 31. Soak the saffron threads in the orange juice.
32. 32. Heat the oil in a large pot.
33. 33. Sauté the shallots and garlic for 3 minutes over medium heat.
34. 34. Add half of the orange zest and the chili cubes.
35. 35. Sauté the mixture for another 1 minute.
36. 36. Deglaze everything with the orange-saffron juice.
37. 37. Deglaze everything with the wine.
38. 38. Let the mixture simmer for about 3 minutes.
39. 39. Add the tomatoes.
40. 40. Add the fish stock.
41. 41. Let the mixture simmer uncovered for about 30 minutes over low heat.
42. 42. Add the squid tubes.
43. 43. Add the octopuses.
44. 44. Add the prawns.
45. 45. Add the mussels.
46. 46. Gently turn the ingredients.
47. 47. Cook the seafood for another 5–6 minutes.
48. 48. Wait until the mussels have opened.
49. 49. Discard any mussels that remain closed.
50. 50. Throw away the closed mussels.
51. 51. Season the stew with salt and pepper to taste.
52. 52. Serve the stew in bowls.
53. 53. Garnish the stew with the marinated fennel.
54. 54. Sprinkle the stew with the remaining orange zest.
55. 55. Sprinkle the stew with the fennel fronds.

Nutrition per serving

• kcal: 516
• Protein: 78 g · Fett/Fat: 12 g · Carbs: 19 g