John Myers
Ingredients for 4 servings:
- 1 cup(s) grain (soft wheat – Ebly)
- 1 ½ cup(s) water
- 1 cube of soup
- 1 onion(s)
- 1 red bell pepper(s)
- 1 bell pepper(s), green
- 150 g mushrooms
- 150 g beans (green beans, broad beans)
- 1 tbsp curry
- 100 g shrimp
- 100 g fish fillet(s) (cod fillet or pollock fillet)
- 100 g mussels, in a can with herb butter (1 can)
- salt and pepper
- olive oil
- 200 g cherry tomatoes
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Heat olive oil in a pan, add the soft wheat flour and sauté briefly. Pour in the water, add the stock cube and simmer over low heat until the water has evaporated. In the meantime, finely chop the onion and sauté it in a pan with olive oil. Then add the diced bell peppers, sliced mushrooms, whole cherry tomatoes and sliced broad beans and sauté. Dust with a tablespoon of curry powder (more or less to taste), stir and remove from the heat. Sauté the mussels in garlic butter, add the shrimp and fish pieces and sauté until the liquid has evaporated. Mix the cooked soft wheat flour with the vegetables, season with curry powder, salt and pepper, then stir in the seafood and serve.
Facebook Comments