Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g seafood, frozen
- 500 g potato (s)
- 1 bunch soup vegetables
- 2 cloves garlic)
- 1 lemon (s)
- 1 bunch parsley
- 1 bunch rocket
- 1 bay leaf
- 3 juniper berries
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel the waxy potatoes and cut into cubes. Then peel and dice the soup vegetables. Put everything together in a pot with salted water, bay leaf and juniper berries and let it steep almost cooked. Then turn off the heat.
- Place the (thawed) seafood in a sieve in the pot and let it simmer for 10 minutes.
- During this time, mix the olive oil, lemon and crushed garlic and parsley. Then fold the fish, potatoes and vegetables including the rocket into the vinaigrette and mix gently.
- Remove the bay leaf and juniper berries and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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