South Sea-style fish pot

Ingredients for 2 servings:

• 200 g Skrei (winter cod)
• salt and pepper
• Garam Masala
• 1 tsp wheat flour type 550
• 1 banana(s)
• 20 g butter
• 1 bell pepper(s), red
• 2 tomatoes
• 1 onion(s), red
• 100 ml red wine, dry
• 100 ml fish stock or vegetable stock
• 1 tsp honey, liquid
• 1 tbsp paprika paste or tomato paste
• 1 can peas, very small
• Parsley, chopped

Instructions

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

Cut the fish into bite-sized pieces, season with salt and pepper, and sprinkle with a little garam masala. Coat in flour and quickly fry in a pan with butter. Remove and set aside. Slice the banana, sprinkle with a little garam masala, and fry in the fish pan until they begin to brown. Remove and set aside. Remove the skins and seeds from the peppers and cut into bite-sized pieces. Pour boiling water over the tomatoes, let them rest for five minutes, then rinse them, peel off the skins, and dice them. Peel the onion and roughly dice it. Add all the vegetables to the previously used pan and fry briefly. Pour in the wine and stock. Season with pepper, salt, and honey. Stir in the paprika paste or tomato puree and bring everything to a boil. After about 15 minutes, mix the peas into the vegetables, add the fish and bananas, and heat through. Sprinkle with chopped parsley.