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🍽️ Fish and Vegetable Skillet

314 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the onions and the garlic.
  2. 2. Chop the onions and the garlic very finely.
  3. 3. Wash the chili peppers.
  4. 4. Halve the chili peppers.
  5. 5. Remove the seeds from the chili peppers.
  6. 6. Cut the chili peppers into small pieces.
  7. 7. Wash the bell pepper.
  8. 8. Halve the bell pepper.
  9. 9. Remove the seeds from the bell pepper.
  10. 10. Dice the bell pepper.
  11. 11. Put the onions, garlic, chili peppers, bell pepper, and peanuts into a hot pan with oil.
  12. 12. Sweat the mixture for 2 to 3 minutes.
  13. 13. Deglaze the mixture with the fish broth.
  14. 14. Bring the mixture to a boil.
  15. 15. Pour boiling water over the tomatoes.
  16. 16. Shock the tomatoes immediately in cold water.
  17. 17. Peel the tomatoes.
  18. 18. Quarter the tomatoes.
  19. 19. Remove the seeds from the tomatoes.
  20. 20. Chop the tomatoes finely.
  21. 21. Drain the capers well.
  22. 22. Chop the capers.
  23. 23. Add the capers and the tomatoes to the pan.
  24. 24. Drizzle some lemon juice over it.
  25. 25. Salt the sauce.
  26. 26. Pepper the sauce.
  27. 27. Let the sauce simmer gently for about 10 minutes.
  28. 28. Rinse the fish briefly.
  29. 29. Pat the fish dry with a kitchen towel.
  30. 30. Place the fish fillets into the sauce.
  31. 31. Reduce the heat.
  32. 32. Let the fish cook gently under a lid for 6 to 8 minutes.
  33. 33. Do not boil the fish further.
  34. 34. Season the fish skillet to taste with salt.
  35. 35. Season the fish skillet to taste with pepper.
  36. 36. Season the fish skillet to taste with lemon juice.
  37. 37. Season the fish skillet to taste with cumin.
  38. 38. Serve the dish garnished with fresh coriander leaves.

Nutrition per serving