Paella with fish

Name: paella with fish
Total time: 30 min
Yield: 4
Ingredients: 750 milliliters fish stock; 750 milliliters chicken bouillon; 0.5 teaspoon saffron thread; 4 tablespoon olive oil; 2 clove garlic; 1 Red pepper; 400 gram paella list; 100 milliliters White wine; 400 gram cod fillet; 2 meat tomato; 200 gram green asparagus; 200 gram green bean; 200 gram pea; 250 gram giant shrimp; 2 tablespoon fresh parsley; 2 lemon

Ingredients

750 milliliters fish stock
750 milliliters chicken bouillon
0.5 teaspoon saffron thread
4 tablespoon olive oil
2 clove garlic
1 Red pepper
400 gram paella list
100 milliliters White wine

400 gram cod fillet
2 meat tomato
200 gram green asparagus
200 gram green bean
200 gram pea
250 gram giant shrimp
2 tablespoon fresh parsley
2 lemon

Directions

Heat the stock with the saffron threads. Heat the olive oil in a paella or frying pan and fry the garlic and the sweet pepper cubes for 2-3 minutes.
Scoop the rice through and cook until the grains shine. Pour in the wine and let it evaporate.
Pour 500 ml of broth and boil gently until it is absorbed by the rice.
Add the cod, tomatoes, asparagus and 500 ml stock and cook gently with occasional stirring for about 10 minutes until the rice and vegetables are al dente. Add extra stock if necessary.
Spoon the giant shrimps through the last 3 minutes.
Serve the paella in the pan, sprinkled with parsley. Put the lemon wedges in it.