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🍲 Romera Broth with Seafood

480 kcal · 45 min · 4 servings

Ingredients

• 4 Zehen Canary garlic
• 1 EL Fine sweet paprika powder (Pimenton dulce)
• 400 g Passata
• 300 g White fish (e.g. cod), cut into chunks
• 250 g Mussels (cleaned)
• 200 g Shrimp (deveined)
• 100 ml Dry white wine
• 500 ml Beef bone broth
• 20 g Butter
• 2 EL Olive oil
• 1 TL Salt
• 1 Bund Fresh parsley

Instructions

1. 1. Chop the garlic very finely and press it through a garlic press.
2. 2. Heat the olive oil in a large pot and fry the garlic over medium heat for 1 minute.
3. 3. Stir in the paprika powder, ensuring it does not burn (approx. 30 seconds).
4. 4. Pour in the white wine and let it boil off for 2 minutes.
5. 5. Add the passata and beef bone broth. Let the mixture simmer on low heat for 10 minutes.
6. 6. Add the fish and shrimp to the broth. Cook for 5 minutes.
7. 7. Add the mussels. Cook for another 3-4 minutes until the mussels open.
8. 8. Remove the pot from the stove. Stir in the butter until melted.
9. 9. Season with salt and garnish with chopped parsley.

Nutrition per serving

• kcal: 480
• Protein: 35 g · Fett/Fat: 22 g · Carbs: 38 g