Seafood Ragout

Ingredients

• 1 onion
• 2 Spring Onions
• 1 green bell pepper
• 6 tbsp Olive oil
• 2 Garlic cloves
• 400 g peeled tomatoes (1 can)
• 0.25 l dry white wine
• 1 bunch parsley
• 2 sprigs Basil
• 2 sprigs oregano
• Salt
• freshly ground white pepper
• 400 g fish fillet from marine fish (e.g., tuna, sea bass, swordfish etc.)
• 250 g cooked lobster meat
• 400 g mussels
• 2 tbsp chopped basil (for garnish)

Instructions

1. 1.

   Peel the onion, wash and trim the spring onions and bell pepper, then dice them. Add the vegetables and olive oil to a large pot and sauté over medium heat while stirring constantly for about 5 minutes.

2. 2.

   Peel the garlic and press it into the vegetables, add the tomatoes with their juice and the wine. Mash the tomatoes with a wooden spoon, optionally using an immersion blender to break them down further.

3. 3.

   Wash and chop the herbs, then add them to the pot. Season with salt and pepper, stir, and simmer gently for about 10 minutes over low heat.

4. 4.

   Wash the fish fillets and lobster, pat dry, and cut into roughly 3–4 cm cubes.

5. 5.

   Rinse shrimp under running cold water; rinse mussels thoroughly under running water and brush clean. Discard any mussels that are already open.

6. 6.

   Add the fish cubes, lobster, shrimp, and mussels to the pot with the other ingredients, cover, and simmer gently for about 8–10 minutes until the mussels have opened.

7. 7.

   Season the seafood stew with salt and pepper, then serve hot sprinkled with basil.

8. 8.