Fish pot
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 1 kg ready-to-cook fish (e.g. 1 red mullet 300 g, 4 squid of 50 g each, cod fillet 500 g)
- 4 King prawns
- 4 stalks of celery
- 375 g Carrots
- 2 Onions
- 4 Garlic cloves
- 1 TEASPOON Peppercorns
- 5 TABLESPOONS Olive oil
- 1 can(s) (850 ml; net weight 800 g) peeled tomatoes
- 3/8 l White wine
- 2-3 Bay leaves
- 1/2 bunch Thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Wash fish and cut into pieces, cut squid into rings. Remove the shrimps from their shells up to the tail. Clean, wash and slice the celery. Peel and chop carrots.
- 2
Peel and roughly chop the onions and garlic. Crush with peppercorns in a mortar. Stir in 2 tablespoons of olive oil. Chop the tomatoes in a tin. Heat the remaining oil and fry the celery and carrots in it.
- 3
Douse with white wine. Add the garlic mixture, tomatoes and bay leaf and cook for about 10 minutes. Cook the prepared fish ingredients for about 10 minutes. Wash the thyme, dab dry and remove the leaves.
- 4
Season fish pot with salt and pepper and serve sprinkled with thyme.
Nutrition Facts
KCAL
590 kcal
590 kcal
CARBS
17 g
17 g
FATS
18 g
18 g
PROTEINS
75 g
75 g
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