Fish Mussel Stew

Ingredients

• 1 stalk leek
• 1 Carrot
• 100 g celery root (1 piece)
• 1 Shallot
• 2 cloves garlic
• 100 g salmon fillet
• 300 g halibut fillet
• 400 g mussels
• 200 g shrimp (pre‑cooked)
• 200 g squid tubes (pre‑cooked)
• 1 Organic lemon
• 1 tbsp Olive Oil
• 200 ml dry white wine
• 300 ml fish stock (glass)
• 400 g diced tomatoes (canned)
• Salt
• Pepper
• 4 sprigs Parsley

Instructions

1. 1.

   Slice the leek lengthwise, wash, trim and cut into rings. Peel the carrot, celery root, shallot and garlic. Slice the carrot, dice the celery root. Chop the shallot and garlic.

2. 2.

   Rinse the fish fillets under cold water, pat dry and cut into bite‑sized cubes. Wash, clean and de‑beard the mussels; discard any that remain open. Rinse the shrimp under cold water, pat dry. Wash, clean and slice the squid tubes into rings. Rinse the lemon hot and cut into slices.

3. 3.

   Heat the oil in a pot. Sauté the vegetables over medium heat for 5 minutes. Deglaze with wine. Add the stock, tomatoes and lemon slices; season with salt and pepper.

4. 4.

   Add the fish cubes, mussels, squid rings and shrimp to the pot and simmer over medium heat for about 5 minutes. Wash the parsley, shake dry, chop the leaves and stir in.