- 200 g frozen seafood
- 150 g white-fleshed fish fillet
- 250 g waxy potatoes
- 1 clove of garlic
- 2 tbsp olive oil
- 400 ml vegetable stock
- 400 ml tomato strained (finished product)
- 2 tbsp lemon juice
- 1 jar of saffron (ground; 0.1 g) Pepper | Sugar | salt
- 2 tbsp finely chopped basil leaves
For 2 people-
Per serving approx. 330 kcal, 30 g EW, 12 g fat, 24 g carbs
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- Put the seafood in a colander, rinse with cold water and drain. Pat the fish dry and dice. Peel and wash the potatoes and cut into 1 cm cubes.
- Peel and finely chop garlic. Heat olive oil in a saucepan and sauté the garlic while stirring. Add the seafood and cook for 3–4 minutes, stirring continuously.
- Add vegetables stock, tomato sauce and potato cubes, season everything with lemon juice, saffron, pepper and 1– 2 pinches of sugar and 1 pinch of salt and mix well. Cook over medium heat for 6–8 minutes, stirring several times.
- Add the fish and cook for 4–5 minutes. Mix in the basil . Season the pot with salt and pepper and serve.
EVEN FASTER –
… it works with frozen basil.