Eichkatzerl's fishing pot

Ingredients for 4 servings:

• 800 g fish fillet(s) e.g. pollock, monkfish, sole
• 1 large onion(s)
• 1 stalk(s) leek
• 3 bell peppers, colored
• 3 garlic cloves
• 3 beefsteak tomatoes
• 4 tbsp olive oil
• some sage, thyme, lavender, rosemary (fresh, according to taste)
• 2 bay leaves
• 150 ml white wine, dry, good quality
• 150 g sour cream or crème fraîche
• Salt or instant broth
• pepper
• Cayenne pepper
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A wonderful fish stew inspired by the cuisine of southern France

Wash the fish, pat dry, cut into fairly small cubes, and set aside. Peel the onion and finely dice or slice into strips. Trim the leek and slice into thin rings. Wash the bell peppers and slice into thin strips. Peel and dice the tomatoes; if you like, you can also deseed them. Peel the garlic and finely dice or crush it with the herbs to bring out the best flavor. Roughly chop the herbs. Heat the oil in an ovenproof pot or a large, deep frying pan. Sauté the prepared vegetables and sauté for a short while. Sprinkle with the chopped herbs, add the bay leaves, and deglaze with white wine. Season with salt or stock powder and pepper. Spread the sour cream over the vegetables; do not stir. Season the fish with salt, lemon juice, and cayenne pepper and spread it over the sour cream. Place the Anglertopf in an oven preheated to 200°C (top/bottom heat) and bake for about 20 minutes. Serve with a rustic baguette or farmhouse bread. We like to serve it with focaccia. Rice and salad also go very well with this dish.