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🍽️ Spanish Fish Stew

451 kcal · 30 min · 4 servings

Ingredients

• 800 g fish fillet (optional)
• 500 g red bell peppers
• 2 onions
• 2 potatoes
• 3 sprigs parsley
• 100 g olives
• 2 tbsp olive oil
• 1 lemon
• 2 bay leaves
• 100 ml vegetable broth
• 50 ml white wine
• 1 tbsp flour
• 100 ml whipping cream (to taste)
• salt
• pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Cut the fish fillet into large cubes.
3. 3. Wash the peppers, halve them, remove the seeds, and slice them into strips.
4. 4. Peel the onions and slice them into thin rings.
5. 5. Wash the potatoes, peel them, and slice them lengthwise into thin slices.
6. 6. Boil the potato slices in plenty of boiling water for 10 to 15 minutes.
7. 7. Wash the parsley, shake it dry, and pick off the leaves.
8. 8. Drain the olives.
9. 9. Heat the oil in a pan.
10. 10. Add the fish cubes and onion rings to the pan and sauté them briefly.
11. 11. Wash the lemon and grate some zest.
12. 12. Halve the lemon and squeeze out the juice.
13. 13. Add the lemon juice to the fish in the pan.
14. 14. Place the pan in the oven and bake the dish for about 20 minutes.
15. 15. Season the dish with salt and pepper.
16. 16. Serve the stew garnished with the fresh parsley.

Nutrition per serving

• kcal: 451
• Protein: 43 g · Fett/Fat: 22 g · Carbs: 17 g