Fish pot with aioli and paprika

Name: Fish pot with aioli and paprika
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Garlic cloves; 1 red pepperoni pepper; 7-10 Tbsp Salt; 2 Egg yolk (size M); 1 TABLESPOON Lemon juice; 200 ml +; 2 (300 g each) Meat Tomatoes; 1 medium stick leek; 1 yellow, green and red peppers; 1 medium onion; 1/2 bunch Thyme; 300 g predominantly waxy potatoes (e.g. Christa); 500 g various fish fillets (e.g. hake, sea bream and dentex); 300 g raw peeled prawns; 7-10 Tbsp black pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Garlic cloves
1 red pepperoni pepper
7-10 Tbsp Salt
2 Egg yolk (size M)
1 TABLESPOON Lemon juice
200 ml +
2 (300 g each) Meat Tomatoes
1 medium stick leek
1 yellow, green and red peppers
1 medium onion
1/2 bunch Thyme
300 g predominantly waxy potatoes (e.g. Christa)
500 g various fish fillets (e.g. hake, sea bream and dentex)
300 g raw peeled prawns
7-10 Tbsp black pepper

Directions

1
For the aioli, peel and chop the garlic. Clean and halve the peppers and scrape out the seeds. Chop the pepperoni finely. Mash both in a mortar with some salt and grind finely. Mix egg yolk, garlic mixture and lemon juice. Stir in 200 ml oil, first drop by drop, then in a thin stream. Season aioli with salt. Lightly carve the tomatoes.
2
Pour boiling water over them. After about 2 minutes, rinse with cold water and peel off skin. Cut tomatoes into quarters and remove seeds. Cut the flesh into small pieces. Clean and wash the leek and cut into rings. Clean, wash and chop the peppers. Peel and chop onion. Wash thyme, dab dry, put some aside for garnishing, chop the rest finely. Wash, peel and dice the potatoes. Heat 2 tablespoons of oil, fry onion in it. Add tomatoes and thyme and steam briefly. Add the rest of the prepared vegetables and pour on 1 litre of water. Bring to the boil and simmer at low heat for about 30 minutes. Wash fish fillets and shrimps and pat dry. Cut fillets into pieces.
3
Wash, peel and dice the potatoes. Heat 2 tablespoons of oil, fry onion in it. Add tomatoes and thyme and steam briefly. Add the rest of the prepared vegetables and pour on 1 litre of water. Bring to the boil and simmer at low heat for about 30 minutes. Wash fish fillets and shrimps and pat dry. Cut fillets into pieces. Heat 3 tablespoons in a large pan, fry the fish and prawns in portions for 2-3 minutes. Turn once. Season with salt and pepper, remove and set aside. Season soup with salt and pepper. Layer the fish fillets and prawns with the soup in a clay pot or terrine. Garnish with thyme. Add aioli. Bread tastes good with it
4
Heat 3 tablespoons in a large pan, fry the fish and prawns in portions for 2-3 minutes. Turn once. Season with salt and pepper, remove and set aside. Season soup with salt and pepper. Layer the fish fillets and prawns with the soup in a clay pot or terrine. Garnish with thyme. Add aioli. Bread tastes good with it