Mediterranean fish pot
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Total preparation time: 30 min.
Delicious and fast: Mediterranean fish pot. For this dish you can use any fish fillet - or especially tasty: they mix different types of fish.
But I always choose sea fish because it is particularly rich in vital iodine. The celery can also be replaced by vegetable stew, which tastes great with fish. Fennel is so low in calories that you can use it generously.
Ingredients per serving
- 200 g fish fillet, (redfish, cod, saithe)
- 1 onion
- 1 carrot
- 1 stick of celery
- 1 sprig of rosemary
- 1 clove of garlic
- 200 g of tomato pieces (canned)
- 1/8 L vegetable stock
- 100 ml of white wine or lemon juice
- 1 tbsp olive oil
- Salt pepper
preparation
- Peel garlic, onion and carrot, finely dice. Cut the celery into thin strips.
- Heat the oil in a large saucepan. Fry the vegetables and rosemary briefly in it. Add tomatoes, white wine and broth, salt, pepper. Allow to simmer for about 10 minutes in the open pot.
- Wash the fish, dab it dry and cut into strips about 5 cm wide. Put the fish on the vegetables and cover with some tomato sauce.
- Put the lid on the pot and let the fish cook for about 5 minutes on a low heat. For very large portions, the cooking time is slightly longer. If the dish gets too dry, add some water or vegetable juice. Pepper vigorously before serving.
Just enjoy the tasty fish pot with a little bread. The court is also party suitable. Cook the vegetable froth in a large saucepan. When your guests are seated, heat the dish and let the fish pull in it for a moment.
Good appetite!
Everything else is included in the recipe.
