Redfish stew with peppers and tomatoes

Ingredients for 2 servings:

• 300 g redfish fillet(s)
• 2 bell peppers, red and yellow or green
• 3 m.-large tomato(s)
• 150 g mushrooms, brown, small
• 1 large onion(s)
• 2 cloves garlic
• 2 tbsp rapeseed oil
• 1 tbsp tomato paste
• 1 tsp sweet paprika powder
• 200 ml fish stock
• 200 ml red wine, dry
• 1 bay leaf
• Pepper, colored, from the mill
• Salt
• 1 bunch curly parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

à la garten-gerd

Wash the redfish fillet, dry it, debone it, cut it into approximately 2 cm cubes, and chill. Deseed, peel, and dice the bell peppers. Trim (do not wash) and slice the mushrooms. Blanch, peel, deseed, and dice the tomatoes. Peel and finely chop the onion and garlic. Set aside two good-sized parsley sprigs for garnish and finely chop the rest. Heat the oil in a saucepan and sauté the onion and garlic. Then deglaze with the fish stock and red wine. Stir in the paprika and tomato paste and reduce slightly. Add the tomatoes, mushrooms, bell peppers, and bay leaf. Season with pepper and salt and simmer for about 10 minutes. Then add the redfish cubes and simmer for another 10 minutes. Remove the bay leaf. Garnish with the parsley when serving. Ciabatta or baguette goes well with it.