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Spiced fish stew

Spiced fish stew
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Vorbereitung 40 Min
Gesamt 2 Std.
6 portions
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Potato sauce
  • olive oil
    90 g
  • roasted red pepper, preserved (see tip)
    130 g
  • garlic cloves
    2
  • red chilli, fresh
    1
  • floury potatoes cut in pieces (1-2 cm)
    240 g
  • saffron to taste
    3 - 5 threads
  • water
    250 g
  • chicken stock cube
    1
    1 tsp chicken stock paste, homemade
  • salt
    1 tsp
  • ground pepper
    1 pinch
Harissa paste
  • cumin seeds
    30 g
  • coriander seeds
    20 g
  • roasted red pepper, preserved
    150 g
  • fresh red chillies deseeded
    2
  • garlic cloves
    2
  • salt
    1 tsp
Fish stew
  • fennel seeds
    2 tsp
  • cumin seeds
    2 tsp
  • coriander seeds
    2 tsp
  • garlic clove
    1
  • red chilli, fresh
    1
  • onions cut in pieces
    110 g
  • celery cut in pieces
    140 g
  • saffron to taste
    2 - 3 threads
  • olive oil
    50 g
  • salt
    1 pinch
  • ground pepper
    1 pinch
  • water
    600 g
  • chicken stock paste, homemade
    1 tsp
    1 chicken stock cube (for 0.5 l)
  • tomatoes cut in pieces
    360 g
  • celeriac cut in thin slices
    200 g
  • fresh coriander leaves plus extra, chopped, to garnish
    10 g
  • floury potatoes cut in pieces (approx. 2-3 cm)
    300 g
  • white fish fillet, skinless cut in pieces (5 cm)
    400 g
  • mussels, fresh, cleaned
    250 g
  • lemon juice
    2 tbsp
  • bread, sliced toasted, to serve

Nährwerte pro 1 portion

Kalorien 479 kcal / 2004.2 kJ
Protein 24 g
Fett 29 g
Kohlenhydrate 30 g

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