Tomato and fish stew

Name: Tomato and fish stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 package (250 g) frozen shrimps; 2 Onions; 2 Garlic cloves; 1 red pepper; 300 g cherry tomatoes; 4 TABLESPOONS Olive oil; 250 ml dry white wine; 2 packages (400 g each) chopped tomatoes; 7-10 Tbsp Salt; 1 pinch Sugar; 7-10 Tbsp Pepper; 2 Bay leaves; 600 g Saithe fillet; 1 collar Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 package (250 g) frozen shrimps
2 Onions
2 Garlic cloves
1 red pepper
300 g cherry tomatoes
4 TABLESPOONS Olive oil
250 ml dry white wine
2 packages (400 g each) chopped tomatoes
7-10 Tbsp Salt
1 pinch Sugar
7-10 Tbsp Pepper
2 Bay leaves
600 g Saithe fillet
1 collar Parsley

Directions

1
Defrost shrimps at room temperature. Peel and chop onions and garlic. Clean, wash and dice the peppers. Wash the tomatoes.
2
Heat oil in a frying pan and sauté onions, garlic and peppers for about 5 minutes. Deglaze with wine, bring to the boil and simmer for about 3 minutes. Add chopped tomatoes, bring to the boil and simmer for about 20 minutes. Season with salt, sugar, pepper and bay leaf.
3
Wash the fish, dab dry and cut into cubes. Shrimps rinse, dab dry. Add fish to the soup and cook for about 6 minutes. After about 3 minutes add the prawns. Wash parsley, shake dry. Pluck the leaves from the stalks and chop them coarsely, except for a little bit for garnishing. Arrange the stew.