Spanish Fish Stew

Ingredients

• 500 g mixed seafood (e.g., mussels, king prawns, calamari)
• 300 g fish fillet (e.g., eel, halibut fillet, hake fillet)
• 600 g diced tomato
• 1 red bell pepper
• 2 onions
• 2 Garlic cloves
• 1 red chili pepper
• 2 tbsp olive oil
• 200 ml dry white wine
• Sea salt
• Pepper (freshly ground)
• 2 Bay leaves
• Lemon juice
• Cayenne pepper
• a pinch of sugar

Instructions

1. 1.

   Wash and clean the seafood, slice the calamari into rings. Rinse the fish fillet, pat dry, and cut into bite-sized pieces.

2. 2.

   Blanch the tomatoes in boiling water, peel, quarter, seed, and dice finely. Wash and dice the bell pepper. Peel and finely chop the onions and garlic. Rinse the chili and slice into thin rings.

3. 3.

   Sauté the onions, garlic, and chili in hot oil in a large pot. Add the bell pepper and sauté for about 5 minutes while stirring occasionally. Deglaze with wine, add the tomatoes, and bring to a boil. Stir in the seafood and place the fish fillets on top. Season with salt, pepper, bay leaves, cover, and let simmer gently for about 10 minutes.

4. 4.

   Season with lemon juice, salt, cayenne pepper, and sugar, then serve.