fish pot

Ingredients for 4 servings:

• 400 g fish fillet(s), firm, e.g. Pangasius
• 200 g shrimp(s)
• 2 shallots
• 1 garlic clove(s)
• 4 large tomatoes
• 2 cups soft wheat, e.g. Ebly
• 4 cups chicken broth
• 3 tbsp olive oil
• 1 handful of parsley
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Finely dice the onion and garlic. Deseed and dice the tomatoes; if desired, you can also peel the tomatoes first. Sauté the onions, garlic, and Ebly in a pan with 2 tablespoons of olive oil. Add the tomatoes and sweat briefly. Deglaze with the stock and simmer for 10 minutes, until the stock is almost completely absorbed. Add a little more stock if necessary. Cut the fish fillet into bite-sized pieces and sear them with the shrimp in a pan with the remaining olive oil. Add the fish and shrimp to the Ebly. Also add the finely chopped parsley. Season carefully with salt and pepper, if desired.