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Seafood Stew

A stew à la Chef of the Year! Now you can cook it at home - it's very tasty and has a fantastic aroma!

  • 4 servings


  • 1 kg Blue Mussels
  • 400 ml Dry White Wine
  • tsp Salt
  • 1 Sea Salt
  • 250 g Fennel
  • 200 g Carrots
  • 200 g Potatoes
  • 100 g Celeriac
  • 3 Garlic Cloves
  • 3 Shallots
  • 1 tbsp Butter
  • 1 Pinch Cayenne Pepper
  • 2 tbsp Shellfish Stock
  • 400 ml Water
  • 200 ml Whipped Cream
  • 200 g Cod Fillet
  • 500 g Prawns With Shells
  • 1 Handful Parsley Leaves


Step 1

Wash and clean the mussels thoroughly. Remove the mussels that do not close when knocking them.

Step 2

Boil wine and salt in a large saucepan. Add the mussels, cover and cook for about 3 minutes until they open. Throw away those which do not open. Take out the mussels and save the liquid.

Step 3

Prepare the fennel and peel the root vegetables. Cut them into pieces. Peel and chop the shallots and garlic. Fry the fennel, root vegetables and onions in butter for 2-3 minutes.

Step 4

Add cayenne pepper. Cook the mussels, stock and water. Cover and boil for about 10 minutes. Add the cream and cook.

Step 5

Cut the fish into pieces and put in the pan. Turn off the heat and put on the lid. Leave for about 5 minutes.

Step 6

Peel the prawns. Add the mussels and prawns. Sprinkle parsley and salt over the dish.