Mediterranean fish stew

Ingredients for 4 servings:

• 400 g cod fillet(s) or halibut fillet
• 200 g salmon fillet(s)
• 100 g North Sea crabs, peeled
• 4 large waxy potatoes
• 1 pointed pepper, red
• 4 spring onions
• 3 small tomatoes
• pinch(s) of salt
• Black pepper, freshly ground
• Paprika powder, hot
• Honey
• 1 cup crème fraîche
• 2 tbsp tomato paste
• 1 cup vegetable broth, instant, or chicken broth
• Olive oil and some butter for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel and wash the potatoes, and cut them into small cubes. Fry the potato cubes in a little olive oil and butter in a frying pan for about 10 minutes (they don’t need to be cooked yet), remove them, and set them aside. Cut the fish into cubes (about 3-4 cm each), season with salt, freshly ground pepper, and a pinch of paprika. Heat a little more olive oil and butter and lightly fry the fish pieces in the pan (5 minutes is enough; the fish shouldn’t fall apart; the final cooking will happen later in the sauce). Remove the fish pieces and set them aside. Then, in the remaining fat from the fish pan, sauté the finely chopped bell peppers and finely chopped spring onions until translucent. After about 5-10 minutes (depending on the heat), transfer the contents of the pan to a larger pot, add the stock, and bring to a boil briefly. Now add the tomatoes, cut into eighths, the tomato paste, and the cup of crème fraîche, and stir. Add the undercooked potato pieces back in and simmer everything together on low heat for about 10 minutes. When the potatoes are tender (taste them!), season with salt and honey (it should have a slightly fruity-sweet flavor). Finally, carefully add the fish pieces back in (don’t stir too vigorously, as they could easily fall apart!) and the North Sea crab.