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🍽️ Portuguese Fish Stew

350 kcal · 30 min · 4 servings

Ingredients

• Cod, frozen 600 g
• Onions, yellow 1 pc.
• Garlic cloves 2 pcs.
• Chickpeas 265 g
• Zucchini 1 pc.
• Eggplants 1 pc.
• Olive oil 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• Red wine, dry 100 ml
• Vegetable broth 150 ml
• Tomatoes, chopped 400 g
• Sugar pinch
• Rosemary, dried pinch
• Bay leaves, dried 1 pc.

Instructions

1. 1. Thaw the cod overnight in the refrigerator.
2. 2. Halve the onion, peel it, and cut it into cubes.
3. 3. Peel the garlic and chop it finely.
4. 4. Place the chickpeas in a sieve, rinse them, and let them drain well.
5. 5. Wash the zucchini and the eggplants.
6. 6. Cut off the ends of the zucchini and the eggplants.
7. 7. Cut the zucchini and the eggplants into coarse cubes.
8. 8. Heat 2 tablespoons of olive oil in a pot over medium heat.
9. 9. Fry the zucchini and the eggplant for about 3 minutes.
10. 10. Season the vegetables with salt and pepper.
11. 11. Remove the vegetables from the pot and set them aside.
12. 12. Heat another 2 tablespoons of oil in the pot.
13. 13. Sauté the onion and garlic for about 2 minutes until translucent.
14. 14. Deglaze the mixture with red wine.
15. 15. Add the broth.
16. 16. Add the chopped tomatoes.
17. 17. Season to taste with salt, pepper, sugar, rosemary, and bay leaf.
18. 18. Bring the mixture to a boil.
19. 19. Add the chickpeas.
20. 20. Let the mixture simmer for 10 minutes with the lid on.
21. 21. Rinse the fish fillets.
22. 22. Pat the fish fillets dry.
23. 23. Cut the fish fillets into bite-sized pieces.
24. 24. Lightly salt the fish pieces.
25. 25. Add the fish pieces along with the zucchini and eggplant to the pot.
26. 26. Let everything simmer for about 6 to 7 minutes with the lid on.
27. 27. Taste the dish and adjust the seasoning if needed.
28. 28. Plate the dish on plates.
29. 29. Serve the fish stew.

Nutrition per serving

• kcal: 350
• Protein: 28 g · Fett/Fat: 14 g · Carbs: 30 g