Fish stew
easy
50 mins
50 mins
Ingredients
- 300 g frozen raw shrimps (approx. 20 g each; without head, in shell)
- 300 g Celeriac
- 400 g Carrots
- 1 Stalk leek (leek)
- 2 Shallots
- 1 Garlic clove
- 1 kg white fish fillets (e.g. cod, sea bass, etc.)
- 4 TABLESPOONS Olive oil
- 1/4 l dry white wine
- 500 ml Vegetable broth
- 2 Bay leaves
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 untreated lemon
Directions
- 1
Defrost the shrimps at room temperature. Peel and wash celery and carrots. Cut carrots into slices and celery into cubes. Clean, wash and cut leek into rings. Peel and slice shallot. Peel garlic and press it through a garlic press
- 2
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Cut fish into strips. Heat oil in a pot. Sauté the vegetables for about 3 minutes while turning. Fill up with wine, stock and 500 ml water, bring to the boil. Season with laurel, garlic, salt and pepper. Cook for about 15 minutes until lightly boiling
- 3
After about 8 minutes add fish and prawns. Wash lemon hot, grate dry and grate peel thinly with a grater. Halve the fruit, squeeze the juice. Season soup with lemon peel and season to taste with lemon juice
- 4
Waiting time approx. 1 hour
Nutrition Facts
440 kcal
10 g
13 g
61 g
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