Spiced fish stew
TM5 TM6

Spiced fish stew

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Ingredients

Potato sauce

  • 90 g olive oil
  • 130 g roasted red peppers, preserved (see tip)
  • 2 garlic cloves
  • 1 red chilli, fresh
  • 240 g floury potatoes, cut in pieces (1-2 cm)
  • 3 - 5 threads saffron, to taste
  • 250 g water
  • 1 chicken stock cube
    or 1 tsp chicken stock paste, homemade
  • 1 tsp salt
  • 1 pinch ground pepper

Harissa paste

  • 30 g cumin seeds
  • 20 g coriander seeds
  • 150 g roasted red peppers, preserved
  • 2 fresh red chillies, deseeded
  • 2 garlic cloves
  • 1 tsp salt

Fish stew

  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 garlic clove
  • 1 red chilli, fresh
  • 110 g onions, cut in pieces
  • 140 g celery, cut in pieces
  • 2 - 3 threads saffron, to taste
  • 50 g olive oil
  • 1 pinch salt
  • 1 pinch ground pepper
  • 600 g water
  • 1 tsp chicken stock paste, homemade
    or 1 chicken stock cube (for 0.5 l)
  • 360 g tomatoes, cut in pieces
  • 200 g celeriac, cut in thin slices
  • 10 g fresh coriander leaves, plus extra, chopped, to garnish
  • 300 g floury potatoes, cut in pieces (approx. 2-3 cm)
  • 400 g white fish fillet, skinless, cut in pieces (5 cm)
  • 250 g mussels, fresh, cleaned
  • 2 tbsp lemon juice
  • bread, sliced, toasted, to serve

Nutrition
per 1 portion
Calories
2004.2 kJ / 479 kcal
Protein
24 g
Carbohydrates
30 g
Fat
29 g

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