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🍲 Tuscan Fish and Seafood Stew

679 kcal · 30 min · 4 servings

Ingredients

• 500 g Venus clams
• 150 ml dry white wine
• 800 g mixed fish fillet (e.g. sea bream, red mullet)
• 300 g small squid (kitchen-ready cleaned)
• 5 tomatoes
• 1 onion
• 2 garlic cloves
• 1 chili pepper
• 4 tbsp olive oil
• 600 ml fish stock
• lemon juice
• salt
• pepper (from the mill)
• 200 g ciabatta (stale)

Instructions

1. 1. Wash the mussels thoroughly and remove any damaged or dirty parts.
2. 2. Bring the white wine to a boil in a pot.
3. 3. Add the mussels to the boiling wine.
4. 4. Simmer the mussels covered for about 5 minutes until they have opened.
5. 5. Remove the pot from the heat and take off the lid.
6. 6. Remove any mussels that have not opened and discard them.
7. 7. Wash the fish fillets and pat them dry with a kitchen towel.
8. 8. Cut the fish fillets into bite-sized pieces.
9. 9. Wash the squid thoroughly.
10. 10. Pour hot water over the tomatoes and immediately shock them with cold water.
11. 11. Peel the skin off the tomatoes.
12. 12. Cut the tomatoes into quarters and remove the seeds.
13. 13. Dice the seeded tomatoes.
14. 14. Peel the onion and the garlic.
15. 15. Finely dice the onion and the garlic.
16. 16. Wash the chili pepper and remove the stem.
17. 17. Finely chop the chili pepper.
18. 18. Heat 2 tablespoons of oil in a pot.
19. 19. Sauté the onions, garlic, and chili in the hot oil.
20. 20. Deglaze the mixture with the fish stock.
21. 21. Slice the ciabatta bread into thin slices.
22. 22. Fry the bread slices in the remaining oil until crispy and golden brown.
23. 23. Let the fried bread drain on kitchen paper.
24. 24. Serve the crispy bread together with the fish stew.

Nutrition per serving

• kcal: 679
• Protein: 80 g · Fett/Fat: 18 g · Carbs: 38 g