← All recipes

🍽️ Colorful Mussel and Fish Stew with Fresh Herbs

1000 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg mussels
• 1 kg heart mussels
• 4 celery stalks
• 2 onions
• 3 garlic cloves
• 2 handfuls dill
• 400 g cod fillet (skinless)
• 40 ml olive oil
• 500 ml dry white wine
• 200 ml whipping cream
• 2 bay leaves
• 1 tsp fennel seeds
• salt
• pepper (from the mill)
• dill (for garnish)

Instructions

1. 1. Rinse the mussels under running water until they are clean.
2. 2. Discard any mussels that are already open and do not close tightly when you press them lightly.
3. 3. Wash the celery and remove the tough fibers from the stalks.
4. 4. Cut the celery into small cubes.
5. 5. Peel the onions and the garlic cloves.
6. 6. Finely chop the onions and the garlic.
7. 7. Wash the dill and shake it dry.
8. 8. Chop the dill coarsely.
9. 9. Rinse the cod fillet.
10. 10. Cut the cod fillet into bite-sized pieces.
11. 11. Heat the olive oil in a large pot.
12. 12. Sauté the onions, garlic, and celery in the hot oil.
13. 13. Deglaze the vegetables with white wine and cream.
14. 14. Season the sauce with a bay leaf, fennel seeds, salt, and pepper.
15. 15. Add the chopped dill to the sauce.
16. 16. Bring the mixture to a boil.
17. 17. Add the mussels and the fish pieces to the pot.
18. 18. Let the ingredients cook covered for about 4 minutes, turning occasionally.
19. 19. Lift the cooked mussels and fish pieces out of the pot with a slotted spoon.
20. 20. Distribute the mussels and fish pieces into deep plates.
21. 21. Garnish the dish with fresh dill leaves.
22. 22. Serve the stew with baguette.
23. 23. Do not eat any mussels that remained closed after cooking.

Nutrition per serving

• kcal: 1000
• Protein: 96 g · Fett/Fat: 37 g · Carbs: 45 g