Seafood Stew

Ingredients

• 6 large potatoes
• 500 g mussels (closed)
• 4 red barbel fillets (or 2 fresh fish, filleted yourself)
• 2 cloves garlic
• 1 tbsp oil
• 300 ml fish stock
• 300 ml Vegetable broth
• 300 ml white wine
• 1 bunch parsley
• 1 can thick white beans
• 2 lemons
• Salt
• Pepper
• paprika peppers

Instructions

1. 1.

   Pour half the fish stock with oil, vegetable broth and wine into a pot. Peel the potatoes and cut them into about 1 cm thick slices; peel and press the garlic, add both to the pot and bring to a boil, then simmer for about 20 minutes.

2. 2.

   Cut the red barbel into bite‑sized pieces, squeeze half a lemon over them and drizzle on top. Wash and brush the mussels, remove the beard, and steam them in fish stock until they open; discard any that remain closed. Take the meat from half of the mussels, leave the rest in the pot, and add it with the red barbel and mussel broth to the potatoes. Simmer on low heat for about 15 minutes.

3. 3.

   Drain the beans and add them as well. Squeeze the other lemon half; cut the whole lemon into wedges. Wash, dry shake, and finely chop the parsley.

4. 4.

   Season the stew with the remaining lemon juice, paprika, salt and pepper, stir in the parsley, and serve in bowls topped with lemon wedges.