Summary

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

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Instructions

1. 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.
2. Place the (thawed) seafood in a sieve in the pot and let it simmer for 10 minutes.
3. 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.
4. Remove the bay leaf and juniper berries and serve.