Spicy Fish and Tomato Ragout
Rinse the fish fillets, pat dry, remove any bones and cut into bite-sized cubes.
Blanch the tomatoes briefly in boiling water, then peel, remove the seeds and dice. Peel and finely chop the onion and garlic.
Heat the olive oil in a large pot and sauté the onion and garlic over low heat until translucent. Add the diced tomatoes, season with smoked paprika, herbs de Provence, instant vegetable broth and sambal oelek.
Increase the heat to medium. Pour in the red wine and bring to a simmer. Add the fish cubes, cover and simmer for about 10 minutes.
Ladle the ragout into two bowls, top each bowl with 1 teaspoon of sour cream, garnish with fresh basil and serve.