John Myers
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Fish: Fish Ragout with Vegetables
The perfect fish: fish ragout with vegetables recipe with a picture and simple step-by-step instructions.
- 600 g Fresh fish fillet
- 1 Organic cucumber
- 2 Red pepper
- 2 Fresh onions
- 4 Garlic cloves
- 0,5 tsp Salt
- 4 tbsp White wine dry
- 3 tbsp Sunflower oil
- 1 tbsp Sweet paprika
- 50 g Tomato paste concentrated three times
- 0,25 liter Cream 30% fat
- 1 Bd Chopped parsley until smooth
Preparation:
- Pat the fish fillet (redfish, cod, saithe, lingfish and haddock [as everyone likes]) dry and cut into pieces approx. 2 cm in size.
- Mix the white wine (can be a little more) with the salt in a bowl. Add the fish and let it steep for approx. 20 minutes.
- In this case, the cucumber is peeled, quartered lengthways and pitted. Then cut into pieces approx. 1 cm in size.
- Wash, quarter and core the two peppers. Cut into strips and then cut into pieces approx. 1 cm in size.
- Peel the onions and garlic and cut into small cubes.
Get to work, get set, go:
- Let the oil get hot in a pan. Add the onions and Knofi and let them brown lightly.
- Then add the cucumber and bell pepper and brown too. Reduce heat. Add tomato paste and sweat with it.
- Now add the cream and the sweet paprika and put the lid on. Steaming.
- Remove the fish from the white wine stock and dry it. Pour into the vegetable-cream pan and steam again.
- Season to taste and sprinkle with parsley.
Fits to:
- Salt potatoes, potato pü, or just baguette, as in Bella Italia, and a dry white wine, especially a Riesling
- The photo with the blue pattern is my t-shirt. Then the tube with the tomato paste burst open. I also wanted to give you something to laugh about !!!!!
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