Fish Stew
Ingredients
- Ingredients
- 800 grams fish fillets such as trout, halibut, redfish)
- 1 organic lemon
- salt
- 300 grams Fish bone
- ¼ l fish stock
- 400 grams fresh Cuttlefish
- 2 Tbsps olive oil
- 1 large onion
- 2 Red Bell pepper
- 2 Celery
- 750 grams Tomatoes
- 2 Tbsps Tomato paste
- 1 tsp ground paprika
- 1 green Pepperoncini
- 1 jar sherry
- Dill (for garnish)
Preparation steps
Rinse the fish fillets, pat dry and cut into cubes. Sprinkle the fish with lemon juice and salt lightly. Rinse the leeks and cut lengthwise, then into slices. Rinse the squid and chop into small pieces. Heat the oil in a large saucepan. Peel the onion, cut into thin slices and fry in the oil. Add the squid, cover the pot and simmer for about 20 minutes over medium heat.
Rinse the peppers, remove seeds and cut into strips. Rinse the celery and cut into thin slices. Blanch the tomatoes, peel, remove seeds and chop the flesh coarsely. Mix the tomato paste and paprika into the pan with the squid. Rinse the peperoncini, cut in half lengthwise, remove seeds and cut into thin strips. Add the peperoncini, onion, pepper and celery to the pan.
Stir in the tomatoes and season with thyme and salt. Add the fish stock, close the pot and simmer for 30 minutes over low heat. Add the fish and cook for another 10-15 minutes. Season with sherry, salt and pepper and serve in bowls garnished with dill.
