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🍽️ Cod-stuffed Squid Tubes with Carrot Soup

310 kcal · 30 min · 4 servings

Ingredients

• 4 Squid Tubes (kitchen-ready)
• 1 Cod Fillet (approx. 140 g)
• 1 Garlic Clove
• 2 Anchovy Fillets
• 1 Egg
• 1 TSP Breadcrumbs
• 1 TSP freshly chopped herbs (rosemary and thyme)
• Salt
• Pepper (from the mill)
• 2 TSP Olive Oil
• 2 Carrots
• 1 Onion
• 2 Garlic Cloves
• 400 g firm-boiling potatoes
• 2 Tomatoes
• 2 TSP Olive Oil
• 1 TSP Tomato Paste
• 1 Sprig Rosemary
• 800 ml Vegetable Broth
• 1 Pinch Saffron
• Salt
• Cayenne Pepper
• Rosemary (for garnish)

Instructions

1. 1. Wash the squid tubes thoroughly and pat them dry with a kitchen towel.
2. 2. Wash the cod and pat it dry as well.
3. 3. Chop the cod roughly.
4. 4. Peel the garlic and chop it finely.
5. 5. Finely chop the anchovy fillets as well.
6. 6. Mix the chopped cod, garlic, anchovies, egg, breadcrumbs, and herbs together in a bowl.
7. 7. Season the filling with salt and pepper.
8. 8. Stuff the squid tubes with the mixture.
9. 9. Secure the ends of the tubes with toothpicks so the filling does not fall out.
10. 10. Peel the carrots, onion, garlic, and potatoes.
11. 11. Slice the carrots into rounds.
12. 12. Cut the potatoes into small cubes.
13. 13. Finely dice the onion and garlic.
14. 14. Wash the tomatoes.
15. 15. Cut out the hard stem area from the tomatoes.
16. 16. Dice the tomatoes.
17. 17. Heat oil in a pot.
18. 18. Sauté the carrots, onion, and garlic in the hot oil.
19. 19. Stir in the potato cubes, tomato paste, and rosemary.
20. 20. Deglaze the mixture with the broth.
21. 21. Add the saffron and the diced tomatoes to the soup.
22. 22. Let the soup simmer gently for about 10 minutes.
23. 23. Place the stuffed squid tubes into the soup.
24. 24. Let the squid cook through in the soup for about 15 minutes.
25. 25. Season the soup to taste with salt and cayenne pepper.
26. 26. Serve the soup hot.

Nutrition per serving

• kcal: 310
• Protein: 23 g · Fett/Fat: 13 g · Carbs: 26 g