🍽️ Saffron Seafood Stew with Mussels and Shrimp

Name: Saffron Seafood Stew with Mussels and Shrimp
Total time: 30 min
Yield: 4 servings
Ingredients: 3 spring onions; 600 g mixed fish fillet (red mullet, whiting, pollock, monkfish.... to taste), cut into bite-sized pieces.; 8 smaller shrimp (kitchen-ready, peeled); 12 mussels (washed and cleaned); 3 tbsp olive oil; 1 tsp thyme leaves; 1 bay leaf; 800 ml fish stock (jar or homemade); 1 small box saffron; 200 g whipping cream; 2 tsp finely chopped dill tips; salt; pepper (from the mill); dill tips; 1 slice stale white bread; 2 garlic cloves; 1 red chili pepper; 200 ml olive oil

989 kcal · 30 min · 4 servings

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Ingredients

3 spring onions
600 g mixed fish fillet (red mullet, whiting, pollock, monkfish.... to taste), cut into bite-sized pieces.
8 smaller shrimp (kitchen-ready, peeled)
12 mussels (washed and cleaned)
3 tbsp olive oil
1 tsp thyme leaves
1 bay leaf
800 ml fish stock (jar or homemade)
1 small box saffron
200 g whipping cream
2 tsp finely chopped dill tips
salt
pepper (from the mill)
dill tips
1 slice stale white bread
2 garlic cloves
1 red chili pepper
200 ml olive oil

Instructions

1. Wash the spring onions and trim the ends.
2. Cut the onions into thin strips (julienne).
3. Heat oil in a pot and briefly sauté the onion strips.
4. Pour the fish stock over the onions.
5. Season the soup with salt and pepper.
6. Add the fresh herbs to the pot.
7. Bring the mixture to a boil.
8. Add the mussels to the soup.
9. Simmer the mussels for about 6 minutes.
10. Remove the mussels from the pot.
11. Separate the mussel meat from the shells.
12. Add the fish pieces and shrimp to the stock.
13. Cook the fish and shrimp for about 3 minutes.
14. Remove the fish and shrimp from the pot.
15. Set the fish and shrimp aside.
16. Stir the saffron into 2 tablespoons of the warm fish stock.
17. Stir the saffron mixture and cream into the remaining stock.
18. Bring the soup to a brief boil.
19. Taste the soup and adjust seasoning if needed.
20. Return the prepared fish, mussel, and shrimp meat to the soup.
21. Bring the soup back to a brief boil.
22. Garnish the finished soup with fresh dill.
23. Serve the soup immediately.
24. Slice the baguette.
25. Briefly soak the bread slices in warm water.
26. Peel the garlic.
27. Remove the seeds from the chili pepper.
28. Crush the garlic and deseeded chili pepper in a mortar to form a paste.
29. Squeeze the soaked bread well to remove excess water.
30. Mix the squeezed bread with the garlic-chili paste.
31. Stir in the oil while whisking the bread paste.
32. Serve the rouille (chili-garlic mayonnaise) and grated cheese alongside the baguette slices.

Nutrition per serving

kcal: 989
Protein: 64 g · Fett/Fat: 75 g · Carbs: 13 g