Recipe of the month December: Pot au feu of precious fish, scallops with root vegetables and cherry tomatoes
Here we present a delicious wellness recipe, which not only tastes delicious but also does good for body and soul.
You need:
- 300 grams Kitchen finished pieces from the solid meaty such as turbot, Halibut, sole and conger
- 300 grams Kitchen finished pieces of soft meaty like cod, whiting and red goatfish
- 200 GR Scallops
- 375 gr Fish Carcasses
- 1.5 Bar Leek, small
- 1.5 Onions
- 1.5 garlic clove
- 1/2 bunch of thyme, oregano
- 1/2 GR Saffron
- 0.06 L olive oil
- 1/2 Bay leaves
- 3/4 tsp salt and pepper
- 1/2 L Water
- 16 cherry tomatoes
Preparation
Wash all fish pieces and the fish carcasses thoroughly cold. Cut the leeks into fine strips. Chop the onions and garlic small. The solid meaty and the soft fleshy fish separated each with garlic, herbs, saffron and some oil marinate. Cook the fish carcasses and the dark of the leek with the chopped onion, laurel, salt, pepper and water ½ hours.
Soak the leek strips (light) in oil, the solid fish to give the fish broth happens over it and 5 min. Make it easy to cook. Add the soft fish pieces, scallops and cook for 7 minutes with low heat. Add the skinned cherry tomato and season well with salt and pepper.