Fish pan Zarzuela

Ingredients for 6 servings:

• 1 ½ kg fish fillet(s), fresh, mixed (e.g. salmon, monkfish, lemon sole, etc.)
• 250 g prawns
• 3 garlic cloves
• 1 vegetable onion(s)
• 500 g tomatoes
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 500 ml red wine, Spanish
• ½ lemon(s), the juice
• 150 ml cream
• 20 olives, black
• Salt
• pepper, black
• n. B. herbs (e.g. oregano, basil, thyme)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Spanish fish pan

Sauté the finely chopped onion and garlic in hot olive oil in a roasting pan. Sauté the finely diced bell peppers and the peeled, diced tomatoes. Place the diced, whole fish fillet (excluding the prawns) on top of the vegetables. Pour in the red wine, season with lemon juice, and season to taste. Cook in a preheated oven with the lid closed at 200°C for about 30 minutes. Then place the cleaned prawns, without their shells, on top and cook for another 5 minutes. Finally, season to taste, then stir in the cream. Serve the dish in the ovenproof pot, if possible. Serve with fresh breadsticks and a light, chilled Spanish red wine. Note: Use at least three different types of firm-fleshed fish.