Quick and spicy fish stew

Ingredients for 4 servings:

• 1 pack of soup vegetables
• 1 large vegetable onion(s)
• 1 m.-large zucchini
• 1 half lemon(s)
• 200 ml cream
• 2 tbsp, heaped curry paste, yellow
• 1 tbsp sambal oelek
• 400 ml fish stock (other stocks are also possible)
• 500 g fish fillet(s) with white, firm flesh (salmon, redfish, cod, etc. possible)
• 2 bay leaves
• some allspice
• broth, instant
• 100 ml white wine
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

First, chop the soup vegetables as finely as possible and sauté them in a large pot with a dash of oil. Chop the onion, add it too, and sauté for about 5 minutes. Deglaze everything with a good dash of white wine and the stock, add the allspice and bay leaves, and simmer for about 5-10 minutes. Now add the fish (add frozen fillets a little earlier if necessary). Stir in the curry paste, a little instant stock, and sambal oelek, and simmer the stew on a medium heat for about 10 minutes. Meanwhile, finely chop the zucchini and add it to the stew once the cooking time has elapsed. Simmer for another 5 minutes, until the zucchini is soft but still firm to the bite. Finally, stir in the lemon juice and cream, and season with salt and pepper to taste. Serve with nice white bread, rice, and soup noodles.