Fish and Tomato Stew

A hearty stew of fresh white fish and vibrant tomatoes, seasoned with paprika. A nourishing option that provides high-quality protein and essential nutrients.

Serves:

Prep time:

10 minutes

Category:

Dinner

Ingredients

500 g white fish fillets

800 g chopped tomatoes (canned)

1 whole onion

2 whole garlic

1 whole red bell pepper

1 l fish or vegetable stock

1 tsp paprika

1 tbsp olive oil

1 to taste fresh parsley

1 to taste salt and pepper

Instructions

1. Cut the white fish fillets into chunks. Chop the onion, mince the garlic, and dice the red bell pepper. 2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, sauteing until the vegetables are soft. 3. Add the paprika and chopped tomatoes, stir to combine. 4. Pour in the stock and bring to a simmer. 5. Gently add the fish chunks to the pot. Let cook for about 10 minutes, or until the fish is cooked through and flakes easily. 6. Season with salt and pepper. 7. Serve hot, garnished with fresh chopped parsley. Cook time: 20 minutes.

Nutrition (per serving)

Calories 220

Protein 25

Fat 7

Carbs 15

Fibre 3

Sugar 8

Sodium 350