Vegetable Stew with Sea Bass

Ingredients

• 500 g sea bass fillet
• 2 stalks leeks
• 1 large onion
• 1 bulb fennel
• 2 large tomatoes
• 600 g Potatoes
• 2 tbsp olive oil
• 2 Garlic cloves
• 1 bay leaf
• 1 stalk Celery
• 1 l vegetable broth
• 1 pinch saffron
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Clean the leeks, wash them, and slice the white and light green parts into thin rings; clean and slice the onion and fennel into fine strips. Boil the tomatoes, peel, halve, core, and dice finely.

2. 2.

   Sauté the vegetables in oil, press in the garlic, add the bay leaf and celery, and stir in the chopped pieces.

3. 3.

   Add peeled and sliced potatoes to the tomato-vegetable mix, pour in the broth, stir in the saffron, and simmer for about 25 minutes; season with salt and pepper.

4. 4.

   Cut the sea bass into bite-sized pieces and let it cook in the stew for about 3 minutes.

5. 5.

   Sprinkle with parsley before serving.