Paprika fish stew

Ingredients for 4 servings:

• 400 g salmon fillet(s) (without skin)
• 400 g fish (pike-perch fillet without skin)
• 1 large bell pepper(s), red
• 1 large bell pepper(s), yellow
• 2 m.-large onion(s), red
• 400 ml stock (lobster stock)
• 2 cloves garlic (finely chopped)
• 3 tbsp oil, neutral
• 3 tbsp paprika paste
• 1 tsp, heaped cumin, (freshly ground)
• 1 tsp, leveled mustard seeds (freshly ground)
• ½ tsp coriander (freshly ground)
• 6 cl vermouth (Noilly Prat)
• some sea salt
• some black pepper, freshly ground
• e.g. sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

also suitable as a party dish

Pat the fish dry, remove any remaining bones with tweezers, and cut the fish into even, not too small cubes. Wash the bell pepper, halve, deseed, and cut into thin strips. Peel the onion, halve, and slice into thin half rings. Peel and finely chop the garlic. In a mortar and pestle, combine the cumin, mustard, and coriander seeds with a little coarse salt. Heat the oil in a deep pan and fry the onion rings and pepper strips for 3-4 minutes. Add the garlic and paprika paste and let it roast lightly. Add the spices and deglaze with the stock. Simmer uncovered for another 6-8 minutes. Add the fish pieces and Noilly Prat and cook over low heat for another 4-5 minutes, season to taste, and serve. Serve with rice, boiled potatoes, or fresh baguette, and a green salad. We prefer lobster stock, but fish stock will also work, or for something less fishy, ​​vegetable broth. For the creamy side, a dollop of sour cream is a good topping.