Fish stew with bulgur

Name: Fish stew with bulgur
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Redfish fillets; 2-3 TABLESPOONS Lemon juice; 350 g yellow peppers; 300 g small zucchini; 1 can(s) (850 ml) peeled tomatoes; 2 Onions; 3-4 Garlic cloves; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 900 ml Vegetable broth (instant); 1 package (25 g) frozen "Italian herbs; 7-10 Tbsp "; 50-60 g Butter; 150 g Bulgur; 7-10 Tbsp (coarsely ground wheat); 1/2 TEASPOON dried thyme; 8 discs Baguette; 7-10 Tbsp Bread; 7-10 Tbsp fresh herbs

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Redfish fillets
2-3 TABLESPOONS Lemon juice
350 g yellow peppers
300 g small zucchini
1 can(s) (850 ml) peeled tomatoes
2 Onions
3-4 Garlic cloves
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
900 ml Vegetable broth (instant)
1 package (25 g) frozen "Italian herbs
7-10 Tbsp "
50-60 g Butter
150 g Bulgur
7-10 Tbsp (coarsely ground wheat)
1/2 TEASPOON dried thyme
8 discs Baguette
7-10 Tbsp Bread
7-10 Tbsp fresh herbs

Directions

1
Wash the redfish fillet, dab dry and cut into cubes. Sprinkle with lemon juice and keep covered in a cool place. Clean, wash and drain peppers and zucchini. Dice bell peppers, cut zucchini into slices. Drain tomatoes on a sieve and collect the juice. Cut the tomatoes roughly into pieces.
2
Peel onions and garlic. Dice onions finely, press garlic through a garlic press. Heat olive oil in a pot. Brown the bell peppers, zucchini and half of the onions in it. Add 2/3 garlic, season with salt and pepper and deglaze with 600 ml vegetable stock. Add deep-frozen herbs, tomatoes and tomato juice. Bring to the boil and simmer covered for 10-15 minutes. Meanwhile heat 15 g butter in a small pot and fry the remaining onions until translucent. Add bulgur and pour on the remaining stock. Bring to the boil, let it boil for about 1 minute, then cover and let it swell at low heat for 15-20 minutes. Drain the fish cubes, season with salt, put them into the hot stew and let them simmer at low heat for about 5 minutes.
3
Add deep-frozen herbs, tomatoes and tomato juice. Bring to the boil and simmer covered for 10-15 minutes. Meanwhile heat 15 g butter in a small pot and fry the remaining onions until translucent. Add bulgur and pour on the remaining stock. Bring to the boil, let it boil for about 1 minute, then cover and let it swell at low heat for 15-20 minutes. Drain the fish cubes, season with salt, put them into the hot stew and let them simmer at low heat for about 5 minutes. Season stew with salt and pepper. Mix the rest of the soft butter, garlic, thyme and a little salt. Spread on the baguette slices and roast them crispy under the preheated grill. Arrange fish stew with bulgur in deep plates and garnish with fresh herbs as desired. Serve with baguette
4
Season stew with salt and pepper. Mix the rest of the soft butter, garlic, thyme and a little salt. Spread on the baguette slices and roast them crispy under the preheated grill. Arrange fish stew with bulgur in deep plates and garnish with fresh herbs as desired. Serve with baguette
5
Plate: Pillivuyt