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🍽️ Classic Potato and Fish Stew

533 kcal · 30 min · 4 servings

Ingredients

• 800 g fish fillet (e.g. cod, tuna or swordfish)
• salt
• pepper (from the mill)
• 2 onions
• 4 garlic cloves
• 2 red chili peppers
• 0.5 bunch parsley
• 1 kg potatoes
• 5 tbsp olive oil
• 1 tsp paprika powder (mild sweet)
• 1 sachet saffron (0.2 g)
• 0.5 tsp cumin
• 125 ml white wine
• 250 ml vegetable broth (instant)

Instructions

1. 1. Rinse the fish fillets under cold running water.
2. 2. Gently pat the fish dry with a kitchen towel.
3. 3. Cut the fillets into bite-sized cubes.
4. 4. Season the fish pieces with salt and pepper.
5. 5. Peel the onions and cut them into thin strips.
6. 6. Peel the garlic cloves and chop them finely.
7. 7. Wash the chili peppers and cut them lengthwise.
8. 8. Remove the seeds and the white inner membrane from the chili.
9. 9. Dice the chili peppers finely.
10. 10. Wash the parsley and pat it dry.
11. 11. Chop the parsley coarsely.
12. 12. Peel the potatoes and cut them into quarters.
13. 13. Parboil the potato pieces in salted water for about 15 minutes.
14. 14. Heat the oil in a large pot.
15. 15. Sweat the onion strips over low heat for about 5 minutes.
16. 16. Add the chopped garlic, chili, paprika powder, saffron, cumin, and bay leaf to the onions.
17. 17. Simmer the spice mixture for another 5 minutes.
18. 18. Deglaze the mixture with white wine and broth.
19. 19. Season the liquid with salt and pepper.
20. 20. Add the parboiled potatoes and the parsley to the pot.
21. 21. Place the seasoned fish pieces on top of the potatoes.
22. 22. Cook the stew covered over low heat for approx. 10 minutes.

Nutrition per serving

• kcal: 533
• Protein: 44 g · Fett/Fat: 17 g · Carbs: 42 g