Pumpkin and salmon stew

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s)
• 300 g potatoes
• 1 bell pepper(s)
• 2 cloves garlic
• 200 g zucchini
• 4 tomatoes
• 1 tbsp tomato paste
• 50 ml white wine
• 2 tbsp olive oil
• 1 onion(s)
• 750 ml vegetable stock
• Marjoram, fresh if possible
• Rosemary, fresh if possible
• Thyme, fresh if possible
• Basil, fresh if possible
• Salt
• Pepper from the mill
• 1 dashes Tabasco
• 1 half lemon(s)
• 400 g salmon fillet(s)
• some chili from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash and quarter the pumpkin. Remove the stem and core. Cut the flesh into 2 x 2 cm cubes. Wash the zucchini and cut into the same shape. Peel and dice the potatoes, then store in cold water. Clean and dice the bell peppers. Peel the garlic and onion and cut into small cubes. Skin the tomatoes, cut into eighths, and remove the cores. Wash the herbs, pick off the leaves, and chop them slightly. Wash the fish fillet, pat dry, dice, and marinate with lemon juice. Sauté the garlic and onion in olive oil over medium heat. Add the pumpkin and potatoes and sauté until light brown, stirring constantly. Add the bell peppers. Add the zucchini and tomato paste, season with salt and pepper. Deglaze with white wine and add the herbs. Pour in the vegetable stock and simmer gently for five minutes. Season the fish cubes with salt and pepper and add to the vegetables. Cover the pot and let it simmer for another 5-10 minutes. Finally, gently stir in the tomato fillets and finish with a little lemon juice and Tabasco. If you like, you can also season the dish with a little chili.