Simple Fish Stew

Ingredients

• 2 stalks leeks
• 1 bulb fennel
• 2 carrots
• 50 g sun-dried tomatoes (in oil)
• 2 fresh garlic cloves
• 1 tsp fennel seeds
• 4 allspice berries
• 2 tbsp olive oil
• 200 ml dry white wine
• 1 pinch saffron (ground)
• Salt
• Pepper (freshly ground)
• 500 ml fish stock
• 600 g fish fillet (e.g., redfish, wolfsbarsch)

Instructions

1. 1.

   Clean the leeks, halve lengthwise, rinse and slice finely. Wash the fennel, trim the tough core and cut into fine strips or shave. Peel the carrots and slice them. Drain the sun-dried tomatoes and chop. Peel the garlic and slice thinly.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Crush the fennel seeds with allspice in a mortar and briefly sauté in a hot pot with olive oil and garlic. Add the leeks, fennel, carrots, and tomatoes, stir for a moment. Deglaze with wine and reduce for 1‑2 minutes. Season with saffron, salt, pepper, add fish stock and simmer gently for about 5 minutes.

4. 4.

   Rinse the fish, pat dry, cut into pieces. Arrange in four ovenproof ramekins. Pour the seasoned soup evenly over the fish and bake for 10‑15 minutes until cooked through.

5. 5.

   Remove from oven and serve the simple fish stew with baguette as desired.