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🍽️ Vegetable Cod Stew

466 kcal · 30 min · 4 servings

Ingredients

• 600 g cod fillet
• 2 tbsp lemon juice
• 2 shallots
• 2 bell peppers
• 300 g potatoes
• 3 stalks celery
• 1 can beans
• 2 tbsp butter
• 2 garlic cloves
• 3 tbsp tomato paste
• 2 tsp paprika powder (hot)
• 200 ml white wine
• 400 ml fish stock (jar)
• 150 g crème fraîche
• salt
• pepper (from the mill)
• dill tips (for garnish)

Instructions

1. 1. Cut the cod fillet into bite-sized pieces. Season with salt and pepper and drizzle with lemon juice.
2. 2. Peel the shallots and chop them finely. Wash the peppers, remove the stem and seeds, halve them, and cut into small cubes.
3. 3. Peel the potatoes. Wash the celery, remove tough fibers, and slice it thinly.
4. 4. Drain the beans in a colander.
5. 5. Sauté the shallots in hot butter until translucent. Add pressed garlic and the peppers, celery, and potatoes. Let them cook briefly together.
6. 6. Deglaze with wine and fish stock. Simmer covered for about 20 minutes. Add the fish and cook gently covered for approx. 4 minutes. Add the beans and warm through. Remove the fish and most of the vegetables and keep warm.
7. 7. Stir tomato paste and paprika powder into the remaining vegetable broth. Blend until creamy, stir in crème fraîche, and bring to a brief boil. Season to taste. To serve, plate the sauce and top with the fish.

Nutrition per serving

• kcal: 466
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 24 g