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Ingredients
- 60 g Zwiebeln halbiert
- 120 g Lauch in Ringen
- 300 g Paradeiser in Stücken
- 1 - 2 Knoblauchzehen halbiert
- 20 g Olivenöl
- 20 g Anislikör ( z. B. Pastis oder Ouzo)
- 100 g Weißwein, trocken
- 700 g Fischfond
- 10 g Tomatenmark
- 1 Sternanis
- 1 Gewürznelke
- ½ Bio-Orange halbiert
- 1 Lorbeerblatt, getrocknet
- 1 ½ TL Thymian, getrocknet
- 200 g Erdäpfel, festkochend geschält, in Stücken (1-2 cm)
- 100 g Karotten in Scheiben (3-5 mm)
- 60 g Fenchelknolle in Ringen (2-3 mm), ohne Strunk
- 650 g Muscheln, frisch, gesäubert (z. B. Venusmuscheln, Miesmuscheln)
- 2 - 3 frische Salbeiblätter
- ½ TL Fenchelsamen
- 500 g Fischfilets ohne Haut (z. B. Lachs, Kabeljau, Steinbutt), in Stücken (4 cm)
- 200 - 300 g Riesengarnelen, roh, ungeschält
- 2 - 3 Safranfäden
- 2 - 6 Prisen Salz (siehe Tipp)
- Nutrition
- per 1 Portion
- Calories
- 281 kcal / 1179 kJ
- Protein
- 33 g
- Fat
- 8 g
- Carbohydrates
- 13 g
- Fibre
- 4 g
- Saturated Fat
- 2 g
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