Spicy Fish and Tomato Stew


Ingredients

1 onion
2-3 garlic cloves
1 small red chili pepper
1 bulb fennel
250 g / 9 oz. ripe cherry tomatoes
around 6 tbsp. olive oil (total)
1 tsp. saffron
around 100 ml / 7 tbsp. white wine
800 ml / 3 1/3 cups fish stock
500 g / 1 lb. 2 oz. canned tomato puree  

2 sea bass fillets with skin, approx. 150 g
/ 5 oz. each
2 ocean perch fillets with skin, approx.
200 g / 7 oz. each
200 g / 7 oz. monkfish fillets
8 king prawns
around 800 g / 1 3/4 lb. mussels
around 2 tbsp. finely chopped parsley
Salt, pepper 

Method

1. Peel onions and garlic; halve chili pepper and remove seeds. Clean fennel. Cut everything into thin strips. Heat 2-3 tbsp. olive oil in the tomato cocotte. Sauté vegetable strips and cherry tomatoes briefly. Stir in saffron; deglaze with white wine and allow the mixture to cook down slightly. Add fish stock and tomato puree. Simmer the mixture gently, uncovered, on medium heat for about 20 minutes.

2. In the meantime, rinse the fish fillets, pat dry and cut into bite-sized pieces. Peel king prawns. Clean mussels thoroughly. Season everything generously with salt and pepper.

3. Add the mussels and prawns to the stock, and then lay the fish pieces on top, skin side up. Drizzle generously with the remaining olive oil and sprinkle with the parsley. Bring the stew to a boil, then remove it from the heat and let it stand for another 10 minutes or so.

4. Adjust the seasonings once more, then serve on soup plates. Best with toasted garlic crostini.


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STAUB 25cm Cast Iron Tomato Cocotte Cherry

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ZWILLING Peeling knife

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