Lübeck fish stew

Ingredients for 4 servings:

• 1 kg fish fillet(s) (pollock)
• 75 g bacon, streaky
• 3 m.-sized onion(s)
• ¼ liter vegetable broth
• 100 ml dry white wine
• 3 gherkins
• 4 beefsteak tomatoes
• 2 tbsp sour cream
• 1 bay leaf
• 50 g butter
• 1 lemon(s), juice
• 1 tsp capers
• 2 tbsp parsley, chopped
• 3 grains of allspice
• Salt

Instructions

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

Rinse the fish fillets and pat dry. Drizzle with lemon juice, then season with salt. Dice the bacon. Peel and dice the onions. Heat the butter in a large pan or casserole dish and fry the bacon and onions until translucent. Deglaze with wine and stock, add allspice berries and bay leaf, and bring to a boil, then reduce the heat. Meanwhile, bring water to a boil, blanch the tomatoes, peel them, remove the seeds, and cut the flesh into small cubes. Cut the fish fillet into bite-sized pieces and finely dice the gherkins. Add the tomatoes, gherkins, fish, and capers to the stock and let simmer for a quarter of an hour. Refine the stew with sour cream, season with salt, and sprinkle with parsley before serving. Serve with bread.