Italian fish stew

Ingredients for 4 servings:

• 1 kg tomatoes, fresh
• 500 g fish fillet(s), e.g. pollock, redfish, zander or similar.
• 250 g shrimp(s), fresh or frozen
• 2 tbsp lemon juice
• 1 onion(s)
• 4 garlic cloves, more if desired
• 2 tbsp olive oil
• 200 ml white wine
• 2 tsp basil, dried
• 1 tsp rosemary, dried
• ½ tsp thyme, shredded
• 1 tbsp parsley, chopped, fresh or frozen
• possibly vegetable broth
• salt and pepper

Instructions

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

simple, quick recipe with fresh tomatoes

Make a cross-shaped incision on the underside of the tomatoes and place them in a bowl. Pour boiling water over them and blanch for about 2 minutes. Then drain the water in a colander and immediately refresh with cold water. Peel the skin off the tomatoes; it should come off the cut side and let the tomatoes cool slightly. Rinse the fish fillets and shrimp and pat dry. Cut the fish fillets into bite-sized pieces, place them on a plate with the shrimp and drizzle with lemon juice. Meanwhile, peel and finely chop the onion and garlic cloves. Heat the olive oil in a saucepan and sauté both until translucent. Then add the fish fillets and shrimp and sauté for a further 4-5 minutes, stirring occasionally. Deglaze with the white wine and add the herbs. Cut the skinned tomatoes into large cubes and stir in as well. Now simmer gently for about 5-10 minutes until the tomatoes become slightly saucy. If desired, add a little more stock and season with salt and pepper. This goes best with fresh ciabatta or risotto.