Fish ragout with pepperoni

Ingredients for 4 servings:

• 1 tbsp olive oil
• 1 onion(s), finely chopped
• 1 garlic clove(s), squeezed
• 800 g pepper, red and yellow, peeled, halved, cut crosswise into approx. 1 cm wide strips
• 1 dl vegetable broth
• 400 g fish fillet(s) (pangasius or pike-perch fillet), cut into 2 cm cubes
• 2 tbsp mixed herbs, e.g. parsley, oregano, finely chopped
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil in a non-stick frying pan. Sauté the onions and garlic, then briefly add the peppers. Add the vegetable stock, bring to a boil, and reduce the heat. Simmer for about 5 minutes, stirring occasionally, until the vegetables are just tender. Remove one-third of the broth, puree finely, and return it to the pan. Carefully stir in the fish and simmer for about 8 minutes. Stir in the herbs and season the ragout. Serve with polenta or rice.