Summary

Ingredients

• 600 g fish fillet (s), mixed, fresh
• 250 g shrimp (s), raw
• 1 vegetable onion (s)
• 1 fennel
• 2 carrot (s)
• 2 cloves garlic
• 1 small chilli pepper (s), red, hot
• 800 ml fish stock
• 200 ml vegetable stock
• 2 tomato (s)
• 1 handful parsley, curled
• 1 teaspoon paprika powder, noble sweet
• Salt and pepper, black
• 1 tablespoon tomato paste
• 1 tablespoon olive oil or coconut oil
• 1 shot liqueur (anisette), as desired

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Instructions

1. Peel, halve and slice the carrots. Peel the onion and garlic, cut the onion into 1/4 rings, finely chop the garlic and chilli, halve the fennel, remove the stalk, halve again and cut into thin slices.
2. Fry the carrots, onions, garlic, chilli and fennel in the oil for about five minutes. Add tomato paste and toast briefly, then deglaze with the stock and vegetable stock. You can find out how to cook a good fish stock under my recipes. Bring everything to the boil and then simmer over medium heat for 30 minutes. In the meantime, wash the tomatoes, remove the stems, core them and cut them into cubes.
3. I usually take three types of fish, e.g., Cod, saithe, salmon, Lake Victoria bass, etc. Rinse the fish and cut into bite-sized pieces, peel the shrimp and debone if necessary.
4. First add the prawns and briefly bring to the boil. Turn the stove to the lowest setting and add the fish. Add the paprika, let it simmer for about 5 - 7 minutes, then add the diced tomatoes and parsley. Let everything heat up briefly, if necessary season with a dash of anisette and salt and pepper and serve.