White cabbage and fish stew

Name: White cabbage and fish stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g White cabbage; 2 red peppers; 1 Onion; 3 TABLESPOONS Olive oil; 50 g Flour; 500 ml Vegetable broth; 80 g Aiwar (spicy-hot spice paste); 1 collar Dill; 500 g Salmon fillet; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 30 g Butter; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g White cabbage
2 red peppers
1 Onion
3 TABLESPOONS Olive oil
50 g Flour
500 ml Vegetable broth
80 g Aiwar (spicy-hot spice paste)
1 collar Dill
500 g Salmon fillet
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
30 g Butter
7-10 Tbsp Pepper

Directions

1
Clean the white cabbage, quarter it and cut out the stalk. Cut the cabbage quarters into fine strips. Clean and wash the peppers and cut them into cubes of about 1 cm. Peel and chop the onion.
2
Heat the oil in a pot and fry the prepared ingredients in it. Sprinkle 20 g flour on the vegetables and sauté while stirring, add the stock while stirring and bring to the boil. Stir in the aiwar. Cover and cook stew at medium heat for about 15 minutes.
3
Meanwhile, rinse and dab the dill, pluck the pennant and cut it finely. Cut salmon into pieces of about 3 cm and sprinkle with lemon juice. Salt the salmon pieces and turn them in the remaining flour, tap off excess flour.
4
Melt the butter, fry the fish pieces briefly over medium heat and turn them in the dill. Season stew with salt and pepper. Place the fish pieces on top and heat.