Portuguese fish stew

Portuguese fish stew

Total: 45 Min. | Active: 45 Min.
Nutritional value / person: 420 kcal
, Fat: 17 g
, Carbohydrate: 30 g
, Protein: 31 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

4 tbsp olive oil
4 shallots, cut into thin slices
3 garlic cloves, squeezed
1 red chilli, deseeded, finely chopped
2 bay leaves
2 pinches saffron
2 tomatoes, cut into approx. 2 cm cubes
1 yellow pepper, cut into approx. 2 cm pieces
1 red pepper, cut into approx. 2 cm pieces
1 organic lemon, peeled into thin strips using a peeler.
½ tsp salt

Fish stew

2 dl white wine
4 dl vegetable bouillon
400 g waxy potatoes, cut into slices approx. 5 mm thick
500 g mussels
300 g seabream fillets, cut into pieces approx. 3 cm wide
160 g shelled, raw prawns
½ bunch parsley, roughly chopped
1 organic lemon, cut into wedges
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How it's done

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Vegetables

Heat the oil in a pan. Add the shallots and all the other ingredients up to and including the saffron, sauté for approx. 5 mins. Add the tomatoes, pepper and lemon zest, cook for approx. 3 mins., season with salt.

Fish stew

Pour in the wine and reduce almost completely. Pour in the stock, bring to the boil. Reduce the heat, add the potatoes, cover and simmer for approx. 10 mins. Scrub the mussels thoroughly under running water, remove the beard, add, cover and simmer for approx. 5 mins. Add the fish and prawns, mix carefully, cover and simmer over a low heat for approx. 5 mins. Garnish with parsley, serve with lemon wedges.

Good to know
Note: Discard any raw, open mussels and cooked, closed mussels. These are inedible.

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