Marinated fish pot with vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and chop the garlic. Squeeze lime and mix with garlic, a little salt and 2 tablespoons of soya oil. Wash the fish fillet, dab dry and cut into large cubes. Spread with the marinade and cover and put in a cool place for 1-2 hours.

2. 2

   In the meantime, hard-boil the egg and let it cool down. Clean and wash white cabbage, corn, spring onions, sweet potatoes and okra. Cut vegetables roughly into pieces. Heat 2 tablespoons of oil in a frying pan and fry the okras briefly while turning.

3. 3

   Sprinkle with salt and place on a plate. Peel and finely chop the onion. Cut pepperoni and chili into fine rings. Wash coriander, dab dry and chop. Heat the rest of the oil in a large pot and fry the onion in it until transparent.

4. 4

   Add the pepperoni, chilli, coriander and tomato paste, sweat briefly and deglaze with fish stock. Add some salt and bring to the boil, add corn to the stock and cook for about 5 minutes. Then add the white cabbage and cook for another 10 minutes.

5. 5

   Now add okra and sweet potatoes and cook for another 10 minutes. Finally, add the fish pieces with the marinade, spring onions and shrimps to the pot and cook for about 10 minutes. Carefully lift the vegetables, fish and shrimps out of the pot and arrange on a preheated plate.

6. 6

   Keep warm. Stir starch with a little water until smooth and add to the stock. Bring to the boil again briefly. Peel and chop the egg. Wash parsley, dab dry and also chop. Season fish stock with salt and pepper, stir in egg and parsley.

7. 7

   Serve fish sauce (Pirâo) extra with vegetable fish platter.

Nutrition Facts

KCAL
620 kcal

CARBS
49 g

FATS
20 g

PROTEINS
61 g