Steamed redfish Provençal style

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 eggplant(s)
• 1 zucchini
• 1 bell pepper(s), red
• 1 onion(s)
• 3 tomatoes
• 400 g redfish fillet(s)
• 1 tbsp lemon juice
• 3 tbsp butter
• Salt
• Sugar
• Pepper, from the mill
• 500 ml fish stock
• 400 ml vegetable stock
• 1 shallot(s)
• 100 ml white wine
• 150 g mussel(s) (clams, frozen product)
• 0.1 g saffron threads
• 3 tbsp crème fraîche

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Clean, wash, and dice the leek. Wash, clean, and dice the eggplant. Wash, clean, and dice the zucchini. Clean, halve, and wash the bell peppers, remove the seeds, and cut the pods into strips. Peel and dice the onion. Wash the tomatoes, cut them crosswise, dip them briefly in boiling water, peel them, and dice them. Wash the fish and pat dry. Then drizzle with lemon juice and let it stand for about 5 minutes. Heat 2 tablespoons of butter in a deep pan. Sauté the onions. Add the leek, eggplant, zucchini, and bell peppers. Season with salt, sugar, and pepper. Pour the fish stock over the mixture and then add the vegetable stock. Then add the fish and tomatoes and sauté for about 10 minutes. Peel and dice the shallot. Heat the remaining butter in a saucepan and sauté the shallot. Pour in the white wine. Add the mussels and cook for about 8 minutes. Season with salt and pepper. Stir the saffron and crème fraîche into the sauce. Remove the fish and keep warm. Arrange the vegetables and fish on a plate and serve garnished with the sauce.