Spicy fish and vegetable stew

Ingredients for 2 servings:

• 100 g bacon, cut into cubes
• 2 m.-sized onion(s)
• 1 large leek(s) or 2 small stalks
• 1 can of chopped tomatoes, 425 ml
• 1 lemon(s), juice
• 1 pepper, medium hot
• 600 g fish fillet(s) (cod, haddock or ling)
• 4 tbsp vegetable oil
• salt and pepper

Instructions

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

Dice the onions. Halve the leek lengthwise and cut into thin half rings. Cut the peppers into rings. Halve the lemon. Wash and dry the fish (I used ling, a nice white and firm fish fillet). Drizzle with the squeezed lemon juice from half a lemon and season with salt, then cut into pieces about 5 cm in size. Heat the oil in a pan. Fry the onions and bacon, add the leek after a few minutes and fry for 5 minutes. Add the tomatoes and peppers and simmer for 10 minutes over low heat. Season the dish with salt, pepper, and lemon juice. Braise the fish in the pan on the stovetop at level 4 for 10 minutes, turning once after 5 minutes if possible. Rice goes well with the fish stew.