Fish Stew

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Fish Stew
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2 h. 45 min.


For the fish
1 Pike-perch fish
1 garlic clove
80 grams onions
80 grams Tomatoes
80 grams Fennel bulb (with fronds)
80 grams Leeks
1 thyme
1 parsley
1 bay leaf
For the vegetables
200 grams Beefsteak tomato
200 grams Red Bell pepper
30 grams butter
100 grams onions (diced)
1 Tbsp ground paprika (sweet)
1 pc organic Lemon peel
1 splash lemon juice
How healthy are the main ingredients?
oniononionTomatoLeeksaltgarlic clove

Preparation steps


For the fish, scale and gut fish and remove gills. Rinse inside and outside with cold water. Remove bones, cover fillets and set aside. Rinse fish head, tail and bones for about 15 minutes under running cold water until water runs clear. Put head, tail and bones in a pot and cover with cold water. Peel and crush  garlic. Peel onion and chop. Rinse tomatoes, fennel and leek, drain and cut into large pieces. Add vegetables, herbs and spices to fish parts and let everything boil, skimming regularly, for about 20 minutes. Pass contents of pot through cloth-lined sieve into a pot and reduce collected liquid to about half.


For the vegetables, rinse tomatoes and bell peppers, cut in half, remove seeds and cut flesh into pieces. Melt butter and sauté onions. Add paprika and sauté 1–2 minutes more. Add reduced fish stock, bring to a boil and again reduce the liquid by 1/4, so that about 1/2 liter (approximately 2 cups) of liquid remains. Add prepared tomato and pepper to liquid and simmer for about 45 minutes. Strain through a sieve, taste and reheat. Meanwhile, cut perch fillets into about 5 cm (approximately 2-inch) pieces and season with salt and pepper. Add fish along with lemon peel to tomato and pepper. Cook for 4–5 minutes, then season with lemon juice, salt and pepper. Serve hot.