Fish stew with saffron mashed potatoes

Name: Fish stew with saffron mashed potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 1 walnut-sized piece of ginger; 1 stalk of celery; 1 red chilli pepper; 2 TABLESPOONS Olive oil; 1 Bay leaf; 1 (0,1 g) Bag of saffron threads; 1 TEASPOON Curry; 1 TABLESPOON Tomato paste; 500 g chunky tomatoes; 5 TABLESPOONS Pernod (aniseed brandy); 400 ml Fish stock (glass); 5 TABLESPOONS dry white wine; 750 g Potatoes; 7-10 Tbsp salt and pepper; 300 g Red mullet and ling fish fillet; 3 ready-to-cook squid tubes (à approx. 25 g); 500 g Mussels; 8 Stem(s) Parsley; 2-3 TABLESPOONS Lemon juice; 1/8 l Milk; 100 g Butter; 40 g grated parmesan

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
1 walnut-sized piece of ginger
1 stalk of celery
1 red chilli pepper
2 TABLESPOONS Olive oil
1 Bay leaf
1 (0,1 g) Bag of saffron threads
1 TEASPOON Curry
1 TABLESPOON Tomato paste
500 g chunky tomatoes
5 TABLESPOONS Pernod (aniseed brandy)
400 ml Fish stock (glass)
5 TABLESPOONS dry white wine
750 g Potatoes
7-10 Tbsp salt and pepper
300 g Red mullet and ling fish fillet
3 ready-to-cook squid tubes (à approx. 25 g)
500 g Mussels
8 Stem(s) Parsley
2-3 TABLESPOONS Lemon juice
1/8 l Milk
100 g Butter
40 g grated parmesan

Directions

1
Peel onion, garlic and ginger. Clean and wash the celery. Dice everything finely. Clean and wash the chilli and cut into rings.
2
Fry the onion, garlic and celery in hot oil. Add ginger, bay leaf, half saffron, chilli and curry. Steam everything about 3 minutes more. Briefly sauté the tomato paste. Deglaze with tomatoes, Pernod, stock and wine.
3
Bring to the boil and simmer covered for 20-30 minutes.
4
Peel, wash and halve the potatoes. Cook in salted water covered with the rest of saffron for about 20 minutes.
5
Wash the fish and squid, dab dry. Dice fish roughly, cut squid into rings. Clean and wash the mussels. Throw away open mussels. Wash parsley. Put something aside for garnishing, cut the rest into strips.
6
Cover the fish, squid and mussels and let them simmer for 8-10 minutes. Sprinkle with lemon juice and sprinkle with parsley.
7
Drain the potatoes. Add milk and butter, mash. Stir in cheese. Season to taste. Arrange everything, garnish with the rest of the parsley.
8
Drink tip: strong white wine, e.g. Chardonnay.