The Spice Club Vis Stew

ingredients

4 Persons

50 ml extra virgin olive oil
1 onion, diced
1 small fennel bulb, diced
2 stalks celery, diced
2 small leeks (white part only), chopped
2 cloves garlic, finely chopped
350 ml dry white wine
1 liter fish stock
250 g potatoes, halved lengthwise
600 g white fish fillets (such as cod, hake or haddock)
Salt and pepper to taste
4 tablespoons The Spice Club Seafood Lover Mix
1 to 2 baguettes, for serving

preparation

Heat the olive oilin a large soup pot over medium heat. Add the onion, fennel, celery, and leek and cook for 5-7 minutes, or until the vegetables are soft and lightly colored.
Add the garlicadd and cook for another minute until the garlic is fragrant.
Deglaze the panwith the dry white wine and simmer gently for 2-3 minutes, allowing the alcohol to evaporate.
Add the stock, water and potatoesadd. Bring to the boil, reduce the heat and simmer gently for 10-15 minutes, until the potatoes start to soften.
Season the white fish filletslightly with salt, pepper and 2 tablespoons of The Spice Club Seafood Lover Mix. Carefully add the seasoned fish to the stew.
Add the remaining 2 tablespoons Seafood Lover MixAdd to the stock and gently poach the fish for 5-7 minutes, or until cooked through and flakes easily.
Taste the brothand add extra salt and pepper if necessary.
Serve the stewwarm in deep plates, with a crusty baguette on the side to mop up the delicious broth.

Information about salt

At The Spice Club we don't add salt to our products because we want to offer 100% pure ingredients, free from cheap fillers like salt and sugar.

If you want to add salt to dishes, you can of course. With our mixes, you at least have control over your salt intake, depending on your taste and health preferences.

More information

35% Korting#1 Meest Gekozen