Mediterranean fish stew

Ingredients for 2 servings:

• 2 salmon fillets
• 2 fish fillets, white (e.g. pangasius, cod or pollock fillet)
• 1 pack of shrimp(s)
• 3 cans tomatoes, chopped
• 1 bunch of soup vegetables
• olive oil
• 2 bay leaves
• 2 cloves garlic
• 1 m.-large onion(s), red
• Herbs of Provence
• salt and pepper
• Chili or cayenne pepper
• Lemon peel, untreated, grated
• possibly white wine
• some sugar, maybe
• n. B. water

Instructions

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

low-fat, low-carb and still more than delicious

Sauté the red onions, chopped garlic, and bay leaves in a little olive oil. Add the very finely chopped vegetables and lemon zest and sauté until the vegetables have taken on some color and a roasted aroma has developed. If using sugar, add it now and let the vegetables caramelize briefly. Deglaze everything with a little white wine and let it simmer briefly so that the alcohol disappears a little and only the pure wine aroma remains. If not using white wine, add the canned tomatoes directly, add a little water, and let everything simmer or reduce briefly. Season with salt, pepper, Herbes de Provence, and chili or cayenne pepper to taste. Add the fish and cook for 5 minutes. Then add the shrimp and let them simmer briefly in the soup. For conscious eaters who value low-carbohydrate foods, this is an ideal dish in itself. For everyone else, I recommend baguette or toasted bread, rice, or couscous. If you’re in a hurry, I recommend pre-cooking the tomato sauce and storing it in the refrigerator or freezer. When ready to use, simply bring it to a boil. Add frozen fish for a very quick yet nutritious meal. Please note, however, that the cooking time of the frozen fish will change!