Créé avec l’IA
Cateau Fish Stew
45 min 242 kcal par portion Facile
Ingrédients
4 Portions
- white fish fillets400 g
- potatoes300 g
- carrot100 g
- onion100 g
- garlic2 cloves
- tomato paste1 tablespoon
- paprika1 teaspoon
- dried thyme1 teaspoon
- olive oil2 tablespoons
- fish stock480 ml
- salt1 teaspoon
- black pepper1 teaspoon
Instructions
- 1
Peel and dice the potatoes and carrot into bite-sized pieces. Finely chop the onion and mince the garlic cloves.
- 2
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- 3
Add the minced garlic and cook for another 1 minute, stirring frequently.
- 4
Stir in the tomato paste, paprika, and dried thyme. Cook for 1-2 minutes to release the flavors.
- 5
Add the diced potatoes and carrot to the pot. Stir well to coat the vegetables with the spices.
- 6
Pour in the fish stock and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 10-12 minutes until the potatoes and carrots are just tender.
- 7
Cut the white fish fillets into large chunks. Add them to the pot, along with salt and black pepper.
- 8
Simmer gently for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.
- 9
