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🍲 Colorful Fish Stew

230 kcal · 30 min · 4 servings

Ingredients

• Cod, frozen 600 g
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• Peppers, red 2 pcs.
• Carrots 3 pcs.
• Celery stalks 2 pcs.
• Zucchini 1 pc.
• Oil 2 tbsp
• Tomato paste 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Red wine, dry 150 ml
• Tomatoes, chopped 800 g
• Parsley, fresh 20 g

Instructions

1. 1. Thaw the cod preferably overnight in the refrigerator.
2. 2. Halve the onion, peel it, and chop it finely.
3. 3. Peel the garlic and dice it finely.
4. 4. Wash the bell pepper, quarter it, remove the stem and seeds, and cut it into cubes.
5. 5. Wash the carrots, peel them, quarter them lengthwise, and slice them.
6. 6. Wash the celery, trim the ends, and cut it into strips.
7. 7. Wash the zucchini, trim the ends, quarter lengthwise, and slice.
8. 8. Heat the oil in a pot over high heat.
9. 9. Sauté the onions with garlic, bell pepper, carrots, and celery for about 3 minutes.
10. 10. Add the tomato paste and fry for about 2 minutes.
11. 11. Season with salt, pepper, and sugar.
12. 12. Deglaze with red wine.
13. 13. Bring to a boil.
14. 14. Add the tomatoes.
15. 15. Simmer covered for about 10 minutes.
16. 16. Wash the cod, pat it dry.
17. 17. Cut it into cubes.
18. 18. Season with salt and pepper.
19. 19. Wash the parsley, shake it dry.
20. 20. Pluck the leaves from the stems.
21. 21. Chop them roughly.
22. 22. Add the zucchini and cod to the soup.
23. 23. Let it simmer on low heat for about 5 minutes.
24. 24. Taste the soup.
25. 25. Serve it in bowls.
26. 26. Sprinkle with chopped parsley.
27. 27. Serve with fresh bread.

Nutrition per serving

• kcal: 230
• Protein: 22 g · Fett/Fat: 8 g · Carbs: 18 g