John Myers
Contents
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Ingredients
- 300 G Fresh fish fillet - pollack, cod, salmon
- 2 tbsp Lemon juice
- 1 Can Pizza tomatoes
- 1 Red peppers
- 0,5 Onion
- 1 Fennel bulbs with green
- 1 Clove of garlic
- 2 tbsp Cold pressed olive oil
- 0,5 tsp Fresh fennel seeds
- 0,5 tsp Dried oregano
- 200 ml Fish stock
- 0,125 liter White wine dry
- Salt and pepper
Instructions
- Wash the fish, pat dry and cut into bite-sized cubes. Drizzle with a tablespoon of lemon juice. Clean and wash the peppers and cut into strips approx. 2 cm long. Clean the onions and garlic and dice finely. Also clean and dice the fennel. Cut the greens into small pieces and set aside.
- Heat the oil in a saucepan and sauté the onion, garlic, fennel seeds and oregano for 3 minutes while stirring. Then add tomatoes, fennel and peppers and stew for another 3 minutes. Top up with wine and stock and bring to the boil. Season the soup with salt, pepper and the remaining lemon juice.
- Turn off the stove, add the fish and let cook, covered, for about 5 minutes. Arrange the fish pot and sprinkle with the fennel greens. Toasted wholemeal baguette slices are enough.
Nutrition
Serving: 100gCalories: 133kcalCarbohydrates: 1.1gProtein: 0.5gFat: 11.8g
