2013-07-27

Pot with fish and seafood

Pot with fish and seafood
Author:
Category
Second courses
Ingredients
  • 4 fillets of sea bass, sea bream or sea bass, 150 g each
  • 350 g squid
  • 20 mussels in shells
  • 8 large raw shrimp
  • 400 g chopped tomatoes, canned in their own juice
  • 1 large fennel bulb
  • 2 garlic cloves
  • 1 red chili
  • Large bunch of green basil
  • 150 ml dry white wine
  • Olive oil
  • Salt
  • Freshly ground black pepper
One-pot cooking method, which means "in one pot", has many advantages. Firstly, you do not stain a mountain of dishes, secondly, these recipes are usually quite simple and do not require much attention, and thirdly, all the flavors are preserved in the pan, and the sauce is delicious. And finally, you don’t have to cook a side dish - the sauce is so tasty that you only need good soft bread to dip into the gravy.

Recipe for a pot of fish and seafood


1

Cut the fennel in half and cut into thin half rings. Save the fennel leaves. Peel the garlic and chop. Remove the seeds from the chili, finely chop the pods.

2

Heat the oil in a large saucepan with a tight-fitting lid, then add the fennel, garlic, and chilli. Roast until soft, 7-10 minutes.

3

Clean the squid and cut into rings. Brush the mussel shells.

4

Separate the basil leaves and tie the stems into a bundle.

5

Place the squid, tomatoes and basil stalks in a saucepan. Pour in the wine, bring to a boil and simmer for 35 minutes until the squid is soft and the sauce thickens slightly. Salt and pepper.

6

Arrange mussels and shrimp in a saucepan. Place the fish fillet on top. Turn up the heat and cover the pot with a lid. Boil 5 min. Thinly slice the basil and fennel leaves and sprinkle over the dish.

  • Main courses

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