fish ragout

Ingredients for 6 servings:

• 4 onions
• 2 bell peppers, red, yellow or orange
• 1 kg fish fillet(s) (cod fillets), preferably boneless
• 100 g flour
• 1 tbsp seasoning or salt
• 1 tsp sweet paprika powder
• pepper
• ½ liter white wine
• 100 g tomato puree
• 2 cups of crème fraîche
• Butter for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a slightly different fish recipe, has been in our family for decades on Good Friday

Cut the cod fillets into cubes with sides measuring approximately 4 cm (this works particularly well with block-frozen, slightly thawed fillets). Cut the onions into rings and the bell peppers into strips. Mix the flour with the spices and the seasoning and toss the fish cubes in it. Melt a little butter in a pan and fry the fish cubes until golden brown on all sides. Keep warm in a sufficiently large ovenproof dish (approx. 100°C). Melt a little more butter and sauté the onions and bell peppers (possibly in two batches), dust with the remaining seasoned flour and deglaze with white wine. Add the tomato puree and bring to a boil. Simmer until the vegetables are sufficiently soft, adding a little more water if necessary, then add the crème fraîche and stir to combine. Remove the fish cubes from the oven, pour over the sauce, and serve immediately. This goes well with fresh small jacket potatoes or boiled potatoes and (preferably fresh) leaf spinach.