Ragout of three kinds of fish with shrimp

Ingredients for 4 servings:

• 200 g monkfish fillet(s), skinned
• 200 g salmon fillet(s), skinned
• 200 g cod fillet(s)
• 16 raw shrimp, shelled
• 400 ml fish stock
• 150 ml white wine
• 3 tomatoes (depending on size)
• 2 shallots
• 2 garlic cloves
• 2 bags of saffron (small packets)
• 1 bunch of basil
• 200 ml cream
• 3 tbsp olive oil
• salt and pepper
• 1 pepperoncini
• Oil for brushing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the shallots and garlic cloves, chop them finely, and fry them gently in a pan with 2 tablespoons of the olive oil. At the same time, briefly blanch the tomatoes in boiling water, rinse them, and peel off the skin. Halve the tomatoes, remove the seeds, and continue to chop them up. Add the chili pepper to the pan. Dip the pepper in the oil for a few seconds and, depending on how hot it is, remove it immediately or a little later and discard. The spiciness should only be noticeable in the background. Deglaze with white wine. Pour in the fish stock and reduce it. Then add the saffron. Pour in the cream, season with salt and pepper, and continue to reduce it until thickened. Cut the fish fillets into bite-sized squares of about 3 cm. Lightly brush the cod with oil. Season with salt and pepper and place on a large serving dish, where the other fish fillets will later fit. Place in a preheated oven at 120°C. Immediately sear the monkfish in the remaining olive oil for 2 minutes and set aside. Now sear the salmon briefly on the skin-side down. Season both salmon fillets with salt and pepper and then add them to the cod. Place everything next to each other (not layered) and return to the oven. Now sear the shrimp tails in the remaining oil for 1-2 minutes on each side, depending on their size. Season with salt and pepper and set aside. When the fish pieces are almost cooked, remove the platter from the oven and pour the prepared tomato sauce over them, ensuring that all pieces are just covered. Arrange the shrimp and let them rest for a while, if necessary. Carefully turn each piece of fish once. Arrange everything on plates while still as warm as possible and serve hot. Serve with rice (a mix of wild and long grain rice) and Mediterranean vegetables.