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Portuguese fish stew
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 420
  • Fat about 17g
  • Carbohydrates about 30g
  • Protein about 31g
This is needed
This is needed for 4 people
Vegetables
  • 4 tbsp olive oil
  • 3 garlic clove, squeezed
  • 4 shallot, cut into thin slices
  • 1 red chilli, deseeded, finely chopped
  • 2 bay leaf
  • 2 tomato, cut into approx. 2 cm cubes
  • 2 pinches saffron
  • 1 yellow pepper, cut into approx. 2 cm pieces
  • 1 red peppers, cut into approx. 2 cm pieces
  • 1 organic lemon, peeled into thin strips using a peeler.
  • 0.5 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
  • 0.5 bunch parsley, roughly chopped
  • 1 organic lemon, cut into wedges
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And that's how it's done
And that's 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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