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🍽️ Delicious Mussel and Fish Stew

560 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg White fish (e.g. pollack, haddock, redfish, monkfish..), kitchen-ready cut into pieces
• 600 g Squid (kitchen-ready)
• 36 Venus clams
• 1 green bell pepper
• 100 ml Olive oil
• 2 Onions
• 500 g Tomatoes (peeled and chopped)
• 2 Garlic cloves
• 1 Thyme sprig
• 500 ml dry white wine
• 5 Coriander stalks
• Salt
• Pepper (from the mill)

Instructions

1. 1. Rinse the fish and squid under cold water.
2. 2. Cut the squid into thin strips.
3. 3. Place the mussels in a pot with well-salted water.
4. 4. Discard any mussels that are already open.
5. 5. Wash the bell peppers.
6. 6. Halve the bell peppers.
7. 7. Remove the core with seeds.
8. 8. Cut the pepper into thin strips.
9. 9. Peel the onions.
10. 10. Peel the garlic cloves.
11. 11. Chop the onions finely.
12. 12. Chop the garlic finely.
13. 13. Get the tomatoes ready.
14. 14. Mash the tomatoes slightly with a fork or spoon.
15. 15. Finely chop half of the fresh coriander sprigs.
16. 16. Heat the oil in a large pot.
17. 17. Softens the onions and pepper strips over medium heat for about 5 minutes.
18. 18. Stir occasionally.
19. 19. Add the mashed tomatoes.
20. 20. Add the garlic.
21. 21. Add the wine.
22. 22. Add the chopped coriander.
23. 23. Add 500 milliliters of water.
24. 24. Season with salt and pepper.
25. 25. Bring the mixture to a boil.
26. 26. Then reduce the heat.
27. 27. Let it simmer for 20 minutes.
28. 28. Add the fish pieces to the pot.
29. 29. Add the squid to the pot.
30. 30. Cook over high heat for 8 minutes without the lid.
31. 31. Add the mussels.
32. 32. Cook them under a lid for another 6 to 8 minutes.
33. 33. Discard any mussels that remain closed.
34. 34. Taste the soup again and adjust with salt and pepper.
35. 35. Sprinkle the remaining fresh coriander over the top.
36. 36. Serve the dish immediately.
37. 37. Fresh white bread goes perfectly with this dish.

Nutrition per serving

• kcal: 560
• Protein: 40 g · Fett/Fat: 30 g · Carbs: 25 g