Fish stew with shrimps in tomato sauce

Fennel, paprika, cumin and black pepper complement the seafood flavor perfectly. Fish stew turns out to be aromatic, satisfying and low in calories.

• Recipe author: Daria Rodionova
• After preparation, you will receive 2 servings
• Cooking time: 25 minutes
• Prep time: 15 minutes
• Total recipe preparation time: 40 minutes

Ingredients

• Carrots 2 pieces
• Celery stalks 2 pieces
• Garlic 2 cloves
• Leek 2 pieces
• Olive oil 1 tbsp the spoon
• Fennel seeds 1 tsp the spoon
• Chopped tomatoes in their own juice 400 g
• Fish broth 500 ml
• Salt to taste
• Paprika to taste
• Ground cumin to taste
• Ground black pepper to taste
• Pollock or pollock fillet 300 g
• Peeled shrimps 80-100 g
• Greens to taste

Cooking method

• Cut the carrots and celery into small cubes. Chop the garlic. Chop the leeks finely.

• Heat oil in a skillet. Add fennel seeds, carrots, celery and garlic and cook, stirring occasionally, for 5 minutes.

• Then add the leeks, chopped tomatoes, hot broth, salt, paprika, cumin and pepper to the vegetables. Stir.

  If there is no broth, replace it with water. However, the taste of the stew will be slightly less intense.

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• Bring to a boil, reduce heat slightly and simmer covered for 15–20 minutes.

  The vegetables should be soft and the sauce thick.

• While the vegetable sauce is preparing, cut the fish fillets into small pieces.

• Add fish and shrimp to the sauce and cook for another 2-5 minutes. Sprinkle with chopped herbs before serving.

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