Provençal fisherman's stew

Name: provençal fisherman's stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 2 potatoes peeled; 4 el olive oil; 2 onions in rings; 2 toes garlic finely chopped; 2 stems celery in pieces; 2 looks tomato cubes a 400 g; 1 orange cleaned up; 2 bay leaves; 250 g salmon fillets (bag of 750 g, freezer), thawed; 250 g cod fillets (bag of 750 g, freezer), thawed; 8 giant shrimp (bag 500 g, freezer), thawed; 1 kg fresh mussels bake 2 kg; 1 little pot black olives without pip (240 g), drained

A tasty French recipe. The main course contains the following ingredients: fish, potatoes (peeled), olive oil, onions (in rings), garlic (chopped), celery (in pieces), tomato cubes (a 400 g), orange (scrubbed), bay leaves, salmon fillets (( bag 750 g, freezer), thawed), cod fillets ((bag 750 g, freezer), thawed), king prawns ((bag 500 g, frozen), thawed), fresh mussels (2 kg), black olives (without seeds ( 240 g) and drained).

Ingredients

Directions

Cut the potatoes into cubes. Heat the oil in a large, deep pan and fry the onions for 5 minutes on low heat. Add the garlic and celery and cook over medium heat for 3 minutes. Add the potato and the tomato cubes and gently bring to the boil.
Grate the orange zest of the orange and squeeze out the fruit. Add the grater, the juice and the bay leaves and let it simmer for 15 minutes with the lid on the pan.
Cut the salmon and the cod into large pieces and add.
After 5 minutes, add the unpeeled prawns, the mussels and the olives. Let the mussel shells open over a high heat in about 6 minutes. If necessary, season with salt and pepper. Tasty with crusty baguette.