Spicy tomato fish stew with broad beans, pointed cabbage and dill

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Heat 1 tablespoon of oil in a saucepan. Sauté diced shallots in it, then add tomatoes and fish stock. Season with salt, pepper and a little sugar and simmer covered for about 20 minutes

2. 2

   Blanch the beans in salt water for about 1 minute, then drain and rinse under cold water. Remove bean seeds from the skin. Clean the pointed cabbage, then wash the leaves thoroughly. Shake the pointed cabbage leaves dry and cut roughly into pieces

3. 3

   Mash the tomatoes in a pot and season the soup with a little aiwar. Heat 1 tablespoon of oil in another pot. Cook the pointed cabbage for about 4 minutes, deglaze with tomato sauce and add the beans. Let stew simmer for about 5 minutes. Wash the dill, shake dry and chop the flags. Add 2/3 of the dill to the stew

4. 4

   Wash the fish, dab dry and cut into cubes. Peel the prawns and remove the intestines. Wash prawns and pat dry. Heat 1 tablespoon of oil in a large coated pan. Fry the fish and prawns in it for 3-4 minutes all around. Season with salt and pepper. Arrange the stew in a terrine, add the fish and prawns at the end. Sprinkle with remaining dill and serve immediately

Nutrition Facts

KCAL
310 kcal

CARBS
17 g

FATS
11 g

PROTEINS
36 g