for 4 person

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 pinch	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

How it's done

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.

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