Ratatouille with fish

Ingredients for 4 servings:

• 2 bell peppers, red
• 1 eggplant(s)
• 2 small zucchini
• 2 onions
• 2 cloves garlic
• 2 can/n tomatoes (Pizza tomatoes), chopped
• 500 g fish fillet(s) (pollock, frozen), thawed
• 2 tsp vegetable broth
• 1 tsp herbs de Provence
• 1 tbsp parsley
• 4 tbsp cream
• 2 shots of red wine
• 2 tbsp olive oil
• Sugar
• tomato juice if needed

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the onions and garlic. Dice the onions and finely chop the garlic. Wash the bell pepper, eggplant, and zucchini and cut them into roughly equal-sized cubes. Heat the olive oil in a large pot and sauté the onions and garlic. Add the chopped vegetables and sauté over medium heat for about 10 minutes. Add the pizza tomatoes and let them simmer for a few minutes with the vegetable stock and Provençal herbs. Cut the thawed pollock fillets into bite-sized pieces and add them to the vegetables. If a lot of the liquid has evaporated, add more tomato juice if desired. Season to taste with cream, red wine, more vegetable stock if desired, a little sugar, and the chopped parsley. After about 10 minutes—when the fish is cooked—serve. Serve with crisp, cooked long-grain rice.