Fish Stew

0
Average: 0 (0 votes)
(0 votes)
Fish stew
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
300 grams Perch fillet
300 grams Cod
3 tablespoons lemon juice
salt
800 grams Fennel bulb (cut into thin strips)
400 grams green paprika (cut into small cubes)
2 garlic (peeled and chopped)
1 teaspoon fennel seeds
1 tablespoon olive oil
300 milliliters Vegetable broth (Instant)
1 bay leaf
¼ teaspoon cilantro
freshly ground peppers
200 grams tomatoes (cut into eighths)
125 grams Crème fraiche
fennel fronds (finely chopped)
How healthy are the main ingredients?
tomatoolive oilsaltFennel bulbgarlicfennel fronds

Preparation steps

1.

Cut perch and cod into bite-sized pieces, where appropriate remove bones, sprinkle with lemon juice and season with salt.

2.

Sauté fennel, bell pepper, garlic and fennel seeds in olive oil over medium heat until fennel is translucent, 3-4 minutes.

3.

Pour in vegetable broth while stirring, season with salt and remaining spices and simmer for about 6 minutes.

4.

Add fish pieces and cook until fish is done, about 4 minutes.

5.

Add tomato pieces, reheat and stir in crème fraiche. Serve sprinkled with fennel leaves.