Spanish-Style Fish Stew

Ingredients

• 500 g mixed mussels
• 100 ml dry white wine
• 2 cooked lobsters (shucked)
• 300 g black sea bass fillet
• 4 large shrimp
• 4 tomatoes
• 1 onion
• 2 Garlic cloves
• 1 chili pepper
• 4 tbsp olive oil
• 400 ml fish stock
• a pinch saffron strands
• Lemon juice
• Salt
• ground pepper

Instructions

1. 1.

   Wash and clean the mussels. Bring the white wine to a boil, add the mussels, cover and simmer for about 5 minutes until all have opened. Remove from heat, lift off the lid and discard any unopened shells. Cut the lobster into bite-sized pieces. Rinse the sea bass, pat dry and dice it. Wash and pat dry the shrimp. Heat the tomatoes briefly, cool them, peel, quarter, deseed and cube. Peel and dice the onion and garlic. Wash, clean and chop the chili pepper. Sauté the onion, garlic and chili in hot oil. Deglaze with fish stock and add the tomatoes; let simmer gently for about 5 minutes. Then add the sea bass, saffron and shrimp and cook for another 6–8 minutes until done.

2. 2.

   Add the mussels to the broth at the end, let them warm through briefly, then season with lemon juice, salt and pepper before serving.