John Myers
Contents
show
Ingredients
- 1 Red peppers
- 1 Peppers yellow
- 2 Shallots
- 1 tbsp Oil
- 400 g Chopped tomato preserve
- 200 ml Vegetable broth
- Salt and pepper
- Sugar
- 1 tsp Sweet paprika powder
- 0,5 tsp Hot paprika powder
- 300 g Gnocchi
- 300 g Cod fillet
- 0,25 bunch Chives fresh
Instructions
- Clean the peppers and cut into 3cm pieces, halve the shallots and cut into strips, sauté the vegetables in a saucepan with oil. Add the tinned tomatoes and the broth. Season with salt, pepper, a pinch of sugar and paprika powder, bring to the boil and cook covered for 7 minutes over a medium heat.
- Mix in the gnocchi. Salt and pepper the cod and place on top of the vegetable-gnocchi mixture, cover and simmer for about 5-7 minutes until the fish is cooked. Cut the chives into small rolls and add to the vegetables. Arrange the pepper gnocchi with cod on a plate and serve.
Nutrition
Serving: 100gCalories: 130kcalCarbohydrates: 16.3gProtein: 7.4gFat: 3.8g
