Fish and vegetable stew with red lentils

Ingredients for 3 servings:

• 2 tbsp oil
• 1 small onion(s)
• 1 m.-sized carrot(s)
• ½ bell pepper(s), red or yellow
• ½ bulb(s) of fennel
• 1 stalk(s) Celery , possibly 2
• 100 g leek, only the white part
• 1 can tomato(s), chopped, approx. 400 g
• 150 ml water
• 1 tsp vegetable broth
• n. B. Salt
• some pepper, freshly ground
• 1 tsp sweet paprika powder
• 1 tsp dried herbs of Provence
• some cream
• 2 salmon fillets or other fish fillets
• 50 g lentils, red
• lemon juice
• n. B. sugar

Instructions

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

Fish stew for 2 – 3 people

Clean, wash, and chop the vegetables, then store them separately. Dice the onion, slice the carrot, and cut the bell pepper into bite-sized pieces. Quarter or eighth the fennel bulb, remove the tough stalk, and cut into crosswise strips. Chop the fennel greens. Halve or quarter the leek lengthwise and also cut into crosswise strips. Dice the fish fillets. Bring the lentils to a boil with water in a 1:2 ratio. Turn off the stove and let the lentils swell. Heat the oil in a sufficiently large pan or saucepan and sauté the onions. Add the carrots and fennel and sauté for 2-3 minutes. Then add the celery and leek and sauté for another 2-3 minutes. Season with vegetable stock, paprika, herbs, and freshly ground pepper. Add 150 ml of water and simmer for 10 minutes. Stir in the tomatoes and simmer for another 5 minutes. Add the lentils and stir in along with the cream. Add the fish fillet to the vegetable mixture and simmer over low heat with the lid closed until cooked through. This should take about 10 minutes, depending on the size of the cubes. Taste and season with a little lemon juice and a little sugar to taste, adding salt and pepper if desired. If you prefer a thinner consistency, thin with stock. Serve the stew among plates and garnish with the fennel leaves. This serves 2-3 people, depending on your appetite.