← All recipes

🍽️ Hearty Tomato Fish Stew

302 kcal · 30 min · 4 servings

Ingredients

• 20 g dried porcini mushrooms
• 1 kg monkfish fillet
• 1 clove garlic
• 1 onion
• 1 bunch parsley
• 2 anchovy fillets
• 3 tomatoes
• 4 peeled almond kernels
• 4 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Place the porcini mushrooms in a bowl and cover them with lukewarm water. Let the mushrooms soak for 60 minutes.
2. 2. Remove the mushrooms from the water and rinse them thoroughly under running water to remove any sand residue.
3. 3. Cut the cleaned porcini mushrooms into small cubes.
4. 4. Peel the onion and the garlic clove.
5. 5. Finely chop the onion and the garlic.
6. 6. Pluck the parsley leaves from the stems.
7. 7. Wash the parsley leaves and cut them into thin strips.
8. 8. Rinse the anchovy fillets under cold water.
9. 9. Finely chop the anchovy fillets as well.
10. 10. Pour boiling water over the tomatoes.
11. 11. Immediately shock the tomatoes with cold water to loosen the skin.
12. 12. Peel the tomatoes by removing the skin.
13. 13. Quarter the peeled tomatoes.
14. 14. Remove the seeds from the tomato quarters.
15. 15. Roughly chop the deseeded tomatoes.
16. 16. Finely chop the almonds.
17. 17. Heat the olive oil in a large pot.
18. 18. Sauté the chopped onions and garlic in the hot oil.
19. 19. Add half of the cut parsley to the pot.
20. 20. Add the chopped tomatoes to the onion mixture.
21. 21. Let the mixture simmer over low heat for 10 minutes.
22. 22. Add the cubed porcini mushrooms to the pot.
23. 23. Add the chopped anchovy fillets to the pot.
24. 24. Wash the fish under cold water.
25. 25. Pat the fish dry with a kitchen towel.
26. 26. Cut the fish into bite-sized pieces.
27. 27. Add the fish pieces to the pot with the tomato mixture.
28. 28. Let the fish cook for another 15 minutes.
29. 29. Season the stew with salt and pepper to taste.

Nutrition per serving

• kcal: 302
• Protein: 39 g · Fett/Fat: 15 g · Carbs: 3 g