Spiced fish stew

Spiced fish stew

5.0 1 rating

Prep. 40 min

Total 2 h

6 portions

Ingredients

Potato sauce

olive oil
90 g
roasted red pepper, preserved (see tip)
130 g
garlic cloves
2
red chilli, fresh
1
floury potatoes cut in pieces (1-2 cm)
240 g
saffron to taste
3 - 5 threads
water
250 g
chicken stock cube
1
1 tsp chicken stock paste, homemade
salt
1 tsp
ground pepper
1 pinch

Harissa paste

cumin seeds
30 g
coriander seeds
20 g
roasted red pepper, preserved
150 g
fresh red chillies deseeded
2
garlic cloves
2
salt
1 tsp

Fish stew

fennel seeds
2 tsp
cumin seeds
2 tsp
coriander seeds
2 tsp
garlic clove
1
red chilli, fresh
1
onions cut in pieces
110 g
celery cut in pieces
140 g
saffron to taste
2 - 3 threads
olive oil
50 g
salt
1 pinch
ground pepper
1 pinch
water
600 g
chicken stock paste, homemade
1 tsp
1 chicken stock cube (for 0.5 l)
tomatoes cut in pieces
360 g
celeriac cut in thin slices
200 g
fresh coriander leaves plus extra, chopped, to garnish
10 g
floury potatoes cut in pieces (approx. 2-3 cm)
300 g
white fish fillet, skinless cut in pieces (5 cm)
400 g
mussels, fresh, cleaned
250 g
lemon juice
2 tbsp
bread, sliced toasted, to serve

Difficulty

medium

Nutrition per 1 portion

Protein 24 g

Calories 2004.2 kJ / 479 kcal

Fat 29 g

Carbohydrates 30 g

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Also featured in

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International

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