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🍽️ Creamy Cod and Vegetable Stew with Saffron Cream

345 kcal · 30 min · 4 servings

Ingredients

• 1 bulb fennel
• 1 carrot
• 1 red onion
• 1 tbsp oil
• 1 splash white wine
• 500 g cod
• 250 g Venus clams (fresh or frozen)
• 1 sachet saffron powder
• 200 g whipping cream (1 tub)
• salt
• pepper from the mill
• chervil (for garnish)

Instructions

1. 1. Wash the fennel and the carrot. Peel the carrot. Cut the fennel and carrot into very small cubes.
2. 2. Peel the onion. Cut it into thin rings.
3. 3. Heat the oil in a large pot.
4. 4. Add the onions, fennel, and carrots to the pot. Sauté the vegetables briefly.
5. 5. Deglaze the vegetables with the white wine.
6. 6. Cut the cod into bite-sized cubes.
7. 7. Wash the mussels thoroughly under running water.
8. 8. Place the fish and mussels on top of the vegetables in the pot.
9. 9. Cover the pot. Let the dish cook over medium heat for 6 to 8 minutes.
10. 10. Carefully lift the vegetables, fish, and mussels out of the cooking liquid using a slotted spoon. Keep them warm.
11. 11. Add the saffron and cream to the remaining cooking liquid.
12. 12. Let the sauce reduce slightly until it becomes creamy.
13. 13. Season the sauce with salt and pepper to taste.
14. 14. Return the warm vegetable and fish mixture to the sauce. Let it sit in the sauce briefly.
15. 15. Sprinkle the finished dish with fresh chervil.
16. 16. Serve the ragout hot with rice.

Nutrition per serving

• kcal: 345
• Protein: 32 g · Fett/Fat: 20 g · Carbs: 10 g