Southern Spanish Fish Stew

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Southern Spanish Fish Stew
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
4
Ingredients
3.333 cups Monkfish (or sea bream, cleaned and cut into bite-size pieces)
1 shallot
2 cloves garlic cloves
1 chili pepper
1 sprig rosemary
4 Tbsps olive oil
4 tomatoes or 250 g | 1.25 cups chopped tomatoes (tin)
2 Bell pepper
1 Tbsp Basil
4 sprigs thyme
1 ⅔ cups Tomato juice
cup Fish broth
salt
freshly ground Black pepper
Tabasco sauce
How healthy are the main ingredients?
olive oilgarlic clovethymeBasilrosemaryshallot

Preparation steps

1.
Wash the monk fish fillets and pat dry. Cut into bite-size pieces. Peel the shallot and the garlic, finely chop the garlic and roughly chop the scallion. Wash the chilli and cut into thin rings. Remove some of the rosemary needles and finely chop. Mix with the oil, chilli, garlic and fish and leave for about 2 hours to marinate.
2.
Wash the tomatoes, halve and chop. Wash the bell peppers, halve, de-seed and chop. Finely chop the basil and thyme leaves. Save some of the leaves for the garnish.
3.
Take the fish out of the marinade and fry in a skillet until golden brown, then remove. Heat the marinade in a large pan and sauté the shallots. Add the pepper, the tomatoes and pour in the tomato juice and the fish broth. Simmer gently for about 20 minutes. Mix in the chopped herbs and season to taste with salt, pepper and tabasco sauce. Place the fish in the soup and warm, then garnish with the remaining herbs and serve.