Vegetable stew with cod
Ingredients
- Ingredients
- 600 grams Cod
- 2 Tbsps lemon juice
- 2 shallots
- 2 Bell pepper
- 300 grams potatoes
- 3 stalks Celery
- 1 sm jar Beans
- 2 Tbsps butter
- 2 garlic cloves
- 3 Tbsps Tomato paste
- 2 tsps ground paprika (hot)
- 200 milliliters white wine
- 400 milliliters fish stock (from a jar)
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- Dill (for garnishing)
Preparation steps
Cut fish fillet into bite-sized pieces, season with salt and pepper and sprinkle with lemon juice.
Peel shallots and chop finely. Rinse and halve bell peppers, remove seeds and ribs, cut into small diamonds.
Peel potatoes. Rinse and slice celery.
Drain beans.
Heat butter in a pan and saute shallots for a few minutes, add peeled and squeezed garlic, peppers, celery and potatoes and saute briefly.
Add wine and fish stock to the pan and simmer, covered, for about 20 minutes. Add fish and simmer, covered, for about 4 minutes or until fish is cooked. Add beans and heat through. Remove fish and about 3/4 of vegetables from the pan and keep warm.
Add tomato paste and paprika to remaining vegetables and puree. Add cream fraîche and bring to a boil, season to taste. Arrange fish with vegetables on plates and drizzle with sauce. Serve.