Fish and shrimp stew

Name: Fish and shrimp stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pck. (250 g each) frozen shrimps (without head and without shell); 2 Onions; 2 Garlic cloves; 1 red pepper; 1 TABLESPOON Olive oil; 1 glass (à 200 ml) Fish stock; 2 tins (400 g each) Tomatoes in pieces; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g cherry tomatoes; 600 g Saithe fillet; 1 collar Parsley

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

The slim filler made from saithe, prawns, peppers and tomatoes convinces with taste and only 270 calories per portion.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pck. (250 g each) frozen shrimps (without head and without shell)
2 Onions
2 Garlic cloves
1 red pepper
1 TABLESPOON Olive oil
1 glass (à 200 ml) Fish stock
2 tins (400 g each) Tomatoes in pieces
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g cherry tomatoes
600 g Saithe fillet
1 collar Parsley

Directions

1
Defrost the prawns. Meanwhile peel onions and garlic. Dice onions, chop garlic finely. Clean, wash and chop the peppers.
2
Heat the oil in a pot. Brown the onions, garlic and paprika in it. Deglaze with stock, bring to the boil and simmer for about 5 minutes. Add tomatoes in pieces and bay leaf, bring to the boil and simmer for about 15 minutes. Season with salt, pepper and 1 pinch of sugar.
3
Wash cherry tomatoes. Rinse fish, pat dry and cut into large cubes. Shrimps rinse, dab dry. Put the fish and cherry tomatoes into the stew and cook for about 6 minutes. After about 3 minutes add the prawns. Wash parsley, shake dry, dab off leaves and chop coarsely. Season fish stew to taste again, then serve.
4
If you add 1 large slice of farmhouse bread per person or cook 160 g of rice for 4 people, the stew will give you 400 kcal per portion.