Summary

Ingredients

• 2 piece (s) onion (s), red, thinly sliced
• 2 cloves garlic, finely chopped
• 1 can tomato (s), cut into pieces (400 g net)
• 0.5 ½ glass white wine, dry
• 4 cl schnapps, (Ricard - aniseed schnapps)
• 4 tablespoon olive oil
• salt and pepper
• some saffron
• 600 g fish fillet (s), cut into pieces (cod, lotte, redfish)
• 4 shrimp (s), peeled
• 5 tablespoon sour cream
• possibly stock, (shrimp stock)
• 0.5 ½ bunch coriander greens

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Instructions

1. Steam the onions and garlic in olive oil over a moderate heat without letting them take their color. Add tomatoes. Boil briefly, then deglaze with wine, Ricard and the prawn stock. Add the saffron, salt and pepper. Simmer everything on a low flame for 10 minutes. Put the fish in pieces and cook the prawns a little later. Fold in the coriander greens and cream.
2. Serve with stick bread.