Fish and Vegetable Stew

Ingredients

• 1 stalk Celery
• 1 bulb fennel
• 1 stalk leek
• 4 tomatoes
• 800 g mixed fish fillets (e.g., sea bream, black scabbard, wolfsbarsch)
• 1 onion
• 2 Garlic cloves
• 1 chili pepper
• 2 tbsp olive oil
• 600 ml fish stock
• 100 ml dry white wine
• 1 tin saffron (0.1 g)
• 1 tbsp freshly chopped parsley
• Lemon juice
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim and cut the celery, fennel, and leek into thin rings or strips. Boil the tomatoes briefly, cool them, peel, quarter, seed, and dice.

2. 2.

   Rinse the fish fillets, pat dry, and cut into bite-sized pieces. Peel and cube the onion and garlic. Wash, clean, and chop the chili pepper. Sauté together with garlic, onion, celery, fennel, and leek in hot oil. Deglaze with fish stock and white wine and simmer gently for about 15 minutes. Then add the fish, saffron, parsley, and tomatoes and let cook for another 6-8 minutes until just done.

3. 3.

   Season with lemon juice, salt, and pepper and serve.