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🍽️ Seafood Fish Pot

503 kcal · 30 min · 4 servings

Ingredients

• 400 g Venus clams
• 150 ml dry white wine
• 1 onion
• 2 garlic cloves
• 2 red chili peppers
• 2 zucchini
• 500 g cocktail tomatoes
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 800 ml fish stock
• salt
• pepper (from the mill)
• 500 g fish fillet (e.g. red mullet and monkfish)
• 8 giant prawn tails
• lemon juice
• fresh herbs for garnish (e.g. lemon basil)

Instructions

1. 1. Wash the mussels thoroughly and remove any dirt.
2. 2. Bring the white wine to a boil in a pot.
3. 3. Add the mussels to the boiling wine.
4. 4. Simmer the mussels covered for about 3 minutes until they have opened.
5. 5. Remove the pot from the heat and take off the lid.
6. 6. Discard any mussels that have not opened.
7. 7. Peel the onion and garlic and chop them finely.
8. 8. Wash the chili peppers, remove the stems, and chop them.
9. 9. Wash the zucchini, remove the ends, and slice it.
10. 10. Wash the tomatoes and cut them in half.
11. 11. Heat oil in a pot and sauté the onion, garlic, and chili in it.
12. 12. Stir the tomato paste into the onion mixture.
13. 13. Deglaze the mixture with the fish stock.
14. 14. Add the halved tomatoes to the pot.
15. 15. Season the soup with salt and pepper.
16. 16. Let the soup simmer on low heat for about 10 minutes.
17. 17. Wash the fish fillets and pat them dry with a kitchen towel.
18. 18. Cut the fish into bite-sized pieces.
19. 19. Wash the prawns and cut them in half lengthwise.
20. 20. Remove the vein from the prawns.
21. 21. Add the prepared prawns, the cooked mussels, and the fish pieces to the soup.
22. 22. Let everything cook in the soup for another 5 to 10 minutes.

Nutrition per serving

• kcal: 503
• Protein: 71 g · Fett/Fat: 12 g · Carbs: 16 g