Fish and Tomato Stew
Dinner
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
6 people
Prep Time
10 minutes
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.
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
Nutrition Facts
Calories
220 kcal
Protein
25g
Fat
7g
Carbs
15g
Fiber
3g
Sugar
8g
Sodium
350mg