Catalan Seafood Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium onion (s)
- 1 leek
- 1 tablespoon olive oil
- 1 clove garlic
- 1 can tomato (s), peeled (400 g)
- 100 ml white wine, dry, Spanish
- 250 g seafood, mixed, frozen
- 250 g fish fillet (s), e.., Pollack
- Salt and pepper, black, freshly ground
- 1 small Can saffron
- 1 teaspoon chilli flakes, dried
- 2 tablespoon sherry, drier
Print Recipe
Pin Recipe Instructions
- Let the fish and seafood thaw slowly.
- Peel and dice the onion. Clean the leek, cut open, wash and cut into rings.
- Heat the oil in a saucepan, peel the garlic, chop it up and add it. Stir in the onions and leek and sauté. Chop the tomatoes a little and add them with the juice, mash a little if necessary.
- Pour in the white wine and stir in the seafood. Season with salt, pepper, saffron and chilli flakes. Cover and simmer for 10 minutes, stirring occasionally.
- In the meantime, wash and dry the fish fillet in cold water, dice bite-sized and season with salt and pepper.
- Refine the seafood pot with sherry, stir in the fish cubes, set the stove to the lowest setting and let everything rest for another 7 minutes.
- Enjoy low carb without any other side dishes.
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