Fish Pan with Tomato Sauce

Ingredients

• 500 g mussels (e.g., periwinkles and Venus clams)
• 350 g giant shrimp
• 400 g sea bass fillet
• 1 red chili pepper
• 1 large onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 600 g passata tomatoes (canned)
• 1 tin saffron (0.1 g)
• 30 g ground almond kernels
• 200 ml fish stock
• Salt
• pepper (ground)
• 1 tsp Honey
• 1 tsp lemon juice
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash mussels thoroughly, brush if needed and remove the beard. Discard any that are already open. Wash shrimp and sea bass and pat dry. Cut sea bass into pieces and peel and devein shrimp. Wash, clean and chop chili pepper. Peel onion and garlic and finely dice them. Sauté onion, garlic and chili in a large pan with 2 tbsp hot oil.

2. 2.

   Add tomatoes, saffron, almonds and stock, season with salt and pepper, bring to a boil once. In a second pan, briefly sear shrimp and fish in the remaining hot oil. Season with salt and pepper and drizzle with lemon juice.

3. 3.

   Place mussels into the sauce and let them cook for 5-6 minutes. Then taste and adjust with salt, pepper, honey and lemon juice. Sprinkle with freshly chopped parsley and serve on plates. A slice of fresh ciabatta pairs well.