Summary

Ingredients

• 150 g salmon fillet (s)
• 150 g fish fillet (s) (renadier fish)
• 4 shrimp (s), seawater, 8/12 size
• 4 anchovy fillet (s)
• 100 g beans, reen
• 12 olives, black, pitted
• 150 g cherry tomato (s)
• 1 clove garlic, finely chopped
• 0.5 ½ lemon (s), add the juice
• 3 tablespoon olive oil
• salt and pepper
• 12 basil leaves, fresh

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Instructions

1. Cut the fish fillets into cubes with an edge length of approx. 2.5-3 cm. Of course, other types of fish can also be used, they just have to be firm, otherwise the cubes will fall apart during cooking. Peel the prawn meat from the shell. Briefly water the anchovy fillets, pat dry and dice finely.
2. Remove the ends of the green beans with a sharp knife. Otherwise there is no waste, unless they are harvested later and are correspondingly larger. Then they may have tough threads that should definitely be removed because they greatly impair the enjoyment.
3. Let the beans simmer gently for about 6 minutes, then rinse with cold water, drain and dry with kitchen paper.
4. Heat 2 tablespoons of olive oil in a wok or a large pan and fry the fish cubes with the prawns in them for about 5 minutes over medium heat, stirring constantly with the pan lifter. Take the cooked fish out of the wok and store it temporarily on a plate.
5. Add another tablespoon of olive oil to the hot pan, fry the garlic briefly, then add the beans, olives and tomatoes and simmer over medium heat for about 10 minutes, stirring in the anchovy pieces.
6. Put the fish and prawns back into the wok, heat them up briefly and season with a little lemon juice, pepper and salt.
7. Arrange the fish pot on serving plates and garnish with basil leaves.