Fish and shrimp stew

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4.3 4
The slim filler made from saithe, prawns, peppers and tomatoes convinces with taste and only 270 calories per portion.
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 pck. (250 g each) frozen shrimps (without head and without shell)
  • 2 Onions
  • 2 Garlic cloves
  • 1 red pepper
  • 1 TABLESPOON Olive oil
  • 1 glass (à 200 ml) Fish stock
  • 2 tins (400 g each) Tomatoes in pieces
  • 2 Bay leaves
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 250 g cherry tomatoes
  • 600 g Saithe fillet
  • 1 collar Parsley

Directions

  1. 1

    Defrost the prawns. Meanwhile peel onions and garlic. Dice onions, chop garlic finely. Clean, wash and chop the peppers.

  2. 2

    Heat the oil in a pot. Brown the onions, garlic and paprika in it. Deglaze with stock, bring to the boil and simmer for about 5 minutes. Add tomatoes in pieces and bay leaf, bring to the boil and simmer for about 15 minutes. Season with salt, pepper and 1 pinch of sugar.

  3. 3

    Wash cherry tomatoes. Rinse fish, pat dry and cut into large cubes. Shrimps rinse, dab dry. Put the fish and cherry tomatoes into the stew and cook for about 6 minutes. After about 3 minutes add the prawns. Wash parsley, shake dry, dab off leaves and chop coarsely. Season fish stew to taste again, then serve.

  4. 4

    If you add 1 large slice of farmhouse bread per person or cook 160 g of rice for 4 people, the stew will give you 400 kcal per portion.

Nutrition Facts

KCAL
270 kcal
CARBS
11 g
FATS
5 g
PROTEINS
43 g