Tomato Fish Stew
8,3 / 10
- 1 kilogram mixed White fish (such as hake, cod, pollock, Lotte) ready to cook, cut into pieces
- 2 white onions
- 2 green Bell pepper
- 8 large ripe tomatoes
- 6 garlic cloves
- freshly ground pepper
- 500 milliliters fish stock
- 200 milliliters white wine
- olive oil
How healthy are the main ingredients?oniontomatogarlic clovesaltolive oil
Peel onions and cut into rings. Peel garlic and chop finely. Rinse tomatoes and cut crosswise into slices. Rinse bell peppers, cut in half, remove seeds and cut into strips.
Heat 5 tablespoons of olive oil in a large saucepan and fry onions until soft. Add bell peppers and sauté for 2–3 minutes, stirring. Add tomatoes and garlic and fry.
Add white wine, briefly boil, then add fish stock. Bring to a boil, then reduce heat. Cover and simmer for 5–8 minutes. Season with salt and pepper. Add fish and cook for about 10 minutes over low heat, stirring regularly. Season with salt and pepper again. Serve hot with crusty white bread.