Zanzibar's Fish Pot
very easy
60 mins
60 mins
Ingredients
- 500 g Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Stalk leek (leek)
- 2 Carrots
- 250 g cherry tomatoes
- 1 Onion
- 1 Garlic clove
- 600 g mixed fish fillets (e.g. cod, salmon and loach)
- 4 raw Seawater shrimps (approx. 30 g each; without head and shell)
- 2 TABLESPOONS Olive oil
- 800 ml Fish stock (glass)
- 100 ml White wine
- 7-10 Tbsp Juice of 1 lemon
- 1 TABLESPOON Pernod
Directions
- 1
Peel and wash the potatoes and precook them in boiling salted water for about 15 minutes. Clean or peel and wash the vegetables. Cut carrots into strips, leek into rings. Cut tomatoes in half. Peel onion and garlic, dice both finely.
- 2
Rinse fish, dab dry and cut into bite-sized pieces. Shrimps rinse, dab dry and possibly remove the dark gut. Drain potatoes, rinse with cold water and cut into cubes.
- 3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Heat oil in a casserole dish. Sauté onion and garlic in it. Add vegetables and steam for approx. 5 minutes while stirring.
- 4
Fold in the potatoes. Add fish stock, wine, lemon juice and Pernod. Place the fish and prawns on top. Bake in a hot oven for 20-25 minutes. Serve with aioli and baguette.
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