🍽️ Delicious Seafood Pan

Name: Delicious Seafood Pan
Total time: 30 min
Yield: 4 servings
Ingredients: 600 ml fish stock; 125 ml sherry; 2 bay leaves; 500 g mussels; 5 tbsp olive oil; 80 g onions (chopped); 1 clove garlic (chopped); 3 tbsp parsley (chopped); 400 g tomatoes; 4 small squids (cleaned); 300 g halibut fillet; salt; pepper (from the mill); 100 ml Pernod; 1 pinch saffron; 150 g small shrimp tails (raw, peeled); 150 g medium shrimp tails (raw, peeled); 1 baguette

410 kcal · 30 min · 4 servings

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Ingredients

600 ml fish stock
125 ml sherry
2 bay leaves
500 g mussels
5 tbsp olive oil
80 g onions (chopped)
1 clove garlic (chopped)
3 tbsp parsley (chopped)
400 g tomatoes
4 small squids (cleaned)
300 g halibut fillet
salt
pepper (from the mill)
100 ml Pernod
1 pinch saffron
150 g small shrimp tails (raw, peeled)
150 g medium shrimp tails (raw, peeled)
1 baguette

Instructions

1. Put the fish broth, sherry, and bay leaves in a pot and heat them.
2. Add the cleaned mussels to the pot and cook them covered for 6 to 8 minutes until the shells open.
3. Remove the mussels from the pot and discard any that remain closed.
4. Remove the meat from the shells and set the broth aside.
5. Pour boiling water over the tomatoes briefly and then shock them in cold water.
6. Remove the skin of the tomatoes, quarter them, remove the seeds, and cut them into cubes.
7. Heat 2 tablespoons of oil in a large pot and sauté the onions until translucent.
8. Add the garlic and parsley and sauté them briefly.
9. Add the diced tomatoes and let the sauce reduce slightly.
10. Cut the squid into rings, but keep the bundles of tentacles whole.
11. Cut the halibut into pieces about 4 cm in size and season with salt and pepper.
12. Heat the remaining oil in a pan and fry the halibut pieces until golden brown over medium heat.
13. Turn the fish pieces once so they cook on both sides.
14. Add the squid rings and tentacles and fry them briefly as well.
15. Add the Pernod (anise-flavored liqueur) to the fish in the pan and heat it.
16. Add saffron and the prepared fish broth to the tomato sauce and bring to a boil.
17. Add the raw shrimp and let them steep in the sauce for 4 to 5 minutes.
18. Gently fold the fish and squid with the frying juices into the tomato sauce.
19. Add the mussels and taste the dish again.
20. Slice the baguette and serve it alongside.

Nutrition per serving

kcal: 410
Protein: 34 g · Fett/Fat: 19 g · Carbs: 32 g