Fish Stew

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Fish Stew
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
Ingredients
5 shallots
3 carrots
300 grams potatoes
1 Papaya
3 sticks Celery
100 grams streaky Bacon
2 tablespoons vegetable oil
600 milliliters fish stock
400 grams peeled tomatoes (canned)
3 tablespoons Cognac
2 tablespoons sherry
1 generous pinch cayenne pepper
1 bay leaf
1 teaspoon black peppercorns
½ teaspoon ground thyme
2 cloves
600 grams Pollock
2 tablespoons chopped cilantro
salt
freshly ground peppers
How healthy are the main ingredients?
tomatopotatoCelerythymeshallotcarrot

Preparation steps

1.

Peel and coarsely chop the shallots. Peel and dice the carrots and potatoes. Cut the papaya in half, scrape out the black seeds and cut the flesh into 1 cm (approximately 1/2-inch) cubes. Rinse the celery and cut into 5 mm (approximately 1/4-inch) thick slices. Dice the bacon finely.

2.

Heat the oil in a saucepan and saute th

3.

Rinse the fish, pat dry and cut into 1-2 cm (approximately 1/2-3/4-inch) cubes. Add the fish and the cilantro to the stew, remove from the heat and let the stew stand for 5 minutes to cook the fish. Season with salt and pepper.