Catalan seafood stew

Ingredients for 2 servings:

• 1 m.-sized onion(s)
• 1 leek(s)
• 1 tbsp olive oil
• 1 garlic clove(s)
• 1 can of tomatoes, peeled approx. 400 g
• 100 ml white wine, dry, Spanish
• 250 g seafood, mixed, frozen
• 250 g fish fillet(s), e.g. pollock
• Salt and pepper, black, freshly ground
• 1 small can of saffron
• 1 tsp chili flakes, dried
• 2 tbsp sherry, dry

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

nice, thick fish stew, low carb

Slowly thaw the fish and seafood. Peel and dice the onion. Trim, slice, wash, and slice the leek into rings. Heat the oil in a pan. Peel and finely chop the garlic, and add it. Stir in the onion and leek and sauté. Chop the tomatoes slightly and add their juice, crushing them a little more if necessary. Pour in the white wine and stir in the seafood. Season everything with salt, pepper, saffron, and chili flakes. Cover and simmer the seafood for 10 minutes, stirring occasionally. Meanwhile, rinse and dry the fish fillet in cold water, cut into bite-sized pieces, and season with salt and pepper. Add sherry to the seafood stew and stir in the fish cubes. Reduce the heat to the lowest setting and let everything rest for about 7 minutes. Enjoy this low-carb dish without any additional side dishes.