Seafood Stew

Ingredients

• 200 g basmati rice
• 8 shrimp (ca. 200 g without head and shell)
• 500 g mussels or Venus clams
• 4 red bass fillets
• 250 g spicy sausages (Chorizo or Cabanossi)
• 1 can tomatoes (450 g EW)
• 800 ml poultry stock
• 200 g fresh okra pods
• 300 g green bell pepper pieces
• 150 g celery stalks
• 3 Garlic cloves
• 250 g onions
• 2 tsp cumin powder
• 1 tbsp chives sprigs
• Salt
• black pepper
• 3 tbsp oil
• 200 ml dry white wine

Instructions

1. 1.

   Peel and chop the garlic and onions. Wash the okra pods, trim the ends, and slice them into 1 cm thick rounds. Wash the celery stalks, remove the fibers, and dice them. Wash the bell peppers, quarter them, seed them, and cut into 1 cm cubes. Dice the sausage.

2. 2.

   Wash mussels in cold water, remove beards, discard any that are open. In a large pot, sauté garlic, onion, pepper, and celery in oil while stirring. Add mussels, steam for one more minute, pour in white wine. Cover and simmer over medium heat until the mussels open. Drain mussels in a sieve, catch the broth, and discard closed mussels.

3. 3.

   Crush tomatoes in a bowl and add to the pot, pour in poultry stock and mussel broth, season with cumin powder, bring to a boil. Add okra and sausage, cook over medium heat for 25 minutes. Five minutes before the end of cooking, add shrimp. Add mussels, taste with pepper and salt. Finally, place fish fillets on top of the stew, cover and steam for about 4 minutes.

4. 4.

   In parallel, cook rice in plenty of salted water for 20 minutes, drain and set aside.

5. 5.

   Distribute rice and stew among four bowls.

6. 6.

   Garnish with chives.