Fish ragout in egg and paprika sauce

Ingredients for 4 servings:

• 3 eggs
• 800 g fish fillet(s), e.g. cod
• Bell pepper(s), red and green
• 2 onions
• 4 tomatoes or 1 – 2 tbsp tomato paste
• 2 tbsp apple cider vinegar or another mild variety
• 200 ml cream
• some oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

One Pot

First, hard-boil the eggs, let them cool slightly, and then peel them. Finely dice the onions and sauté them in oil until translucent. Dice the bell peppers (about 1 cm in size) and add them to the onions. Then roughly chop the tomatoes and add them. Cut the fish fillets into bite-sized pieces and add them to the vegetables along with the apple cider vinegar. Season with salt and pepper. Let everything simmer gently for about 15 minutes. It shouldn’t boil violently, or the fish will fall apart. In the meantime, roughly dice the eggs and add them to the pot with the cream at the end. Let everything heat up and season again if necessary. Serve with rice or baguettes. This is our family favorite recipe; it’s super easy to cook and there’s little washing up to do afterward.