🍽️ Fish Ragout with Fennel

Name: Fish Ragout with Fennel
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Zander fillet; 300 g Cod; 3 tbsp Lemon juice; Salt; 800 g Fennel (cut into thin strips); 400 g green Bell peppers (cut into small cubes); 2 Garlic cloves (sliced thinly); 1 tsp Fennel seeds; 1 tbsp Olive oil; 300 ml Vegetable broth (instant); 1 Bay leaf; 0.25 tsp Coriander; Pepper (from the mill); 200 g Tomatoes (cut into eighths); 125 g Crème fraîche; Fennel fronds (finely chopped)

360 kcal · 30 min · 4 servings

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Ingredients

300 g Zander fillet
300 g Cod
3 tbsp Lemon juice
Salt
800 g Fennel (cut into thin strips)
400 g green Bell peppers (cut into small cubes)
2 Garlic cloves (sliced thinly)
1 tsp Fennel seeds
1 tbsp Olive oil
300 ml Vegetable broth (instant)
1 Bay leaf
0.25 tsp Coriander
Pepper (from the mill)
200 g Tomatoes (cut into eighths)
125 g Crème fraîche
Fennel fronds (finely chopped)

Instructions

1. Cut the zander and cod fillets into small bites.
2. Remove any bones from the fish.
3. Season the fish pieces with lemon juice and salt.
4. Heat a pan with olive oil over medium heat.
5. Chop the fennel, pepper, and garlic.
6. Add the fennel seeds.
7. Sauté the vegetables and spices for 3 to 4 minutes.
8. Pour in the vegetable broth while stirring.
9. Salt the broth and add other spices to taste.
10. Let the mixture simmer for about 6 minutes.
11. Add the prepared fish pieces to the pan.
12. Let the fish cook for about 4 minutes.
13. Add the tomato pieces.
14. Reheat the ragout briefly.
15. Stir in the crème fraîche.
16. Sprinkle the finished dish with fresh fennel fronds.
17. Serve the ragout warm.

Nutrition per serving

kcal: 360
Protein: 28 g · Fett/Fat: 18 g · Carbs: 18 g