fish pan

Ingredients for 4 servings:

• 400 g pollock fillet(s), fresh or frozen
• salt and pepper
• 4 bell peppers, red, yellow, orange, green
• 3 tbsp oil
• 100 ml vegetable stock
• 1 tbsp tomato paste
• 300 g penne or pasta of your choice
• 1 tsp sweet paprika powder
• 2 tsp herbs, Italian
• 1 pinch(s) of sugar
• 1 tbsp cornstarch
• 150 g crème fraîche

Instructions

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

Defrost the fish fillet according to the package instructions, cut into approximately 3 cm pieces, and sprinkle with salt and pepper. Halve and quarter the bell peppers, remove the stems, deseed, and remove the white membranes. Wash the bell peppers, drain, and cut into strips. Cook the pasta according to the package instructions. Heat oil in a pan and fry the fish pieces for about 3 minutes. Then transfer the pieces to a plate. Add the bell pepper strips to the pan and fry briefly in the remaining oil. Stir in the vegetable stock with tomato paste, spices, and sugar to the bell peppers, and cook everything over low heat for about 5 minutes. Mix the cornstarch with the crème fraîche, stir in, and bring to a boil. Finally, briefly heat the fish pieces in it. Serve the fish pan with the pasta. Tip: You can serve the fish pan with rice or boiled potatoes instead of pasta. Vary the vegetables according to the season, for example, with broccoli, snow peas, or spring onions.