Mediterranean fish pan with spinach

Ingredients for 2 servings:

• 200 g fish fillet(s), e.g. pollock or cod
• 200 g salmon fillet(s)
• 6 scampi
• 250 g leaf spinach, frozen
• 400 g tomatoes, chopped (can)
• 1 onion(s), red
• 1 garlic clove(s)
• 200 ml fish stock
• 1 shot of white wine
• 1 tbsp sugar
• 1 tbsp tomato paste
• some olive oil
• some paprika powder, hot
• Salt and pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

aromatic – low-fat – delicious

Thaw the spinach and then roughly chop it. Clean the fish and cut it into bite-sized pieces. Clean the scampi and remove the guts. Finely slice the onion and finely dice the garlic. Heat a little olive oil in a pan and fry the diced onion and garlic until translucent. Sprinkle with the sugar and let it caramelize. Then deglaze with white wine, reduce the heat, and stir in the tomato paste. Add the fish stock, tomatoes, and spinach to the pan and simmer for a few minutes. Season with salt, pepper, and paprika. Finally, add the fish and scampi and let them simmer in the sauce for about 5 minutes over low heat. Do not bring back to a boil!