Bell Pepper Fish Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g salmon fillet (s), (skinless)
- 400 g fish, (pikeperch fillet without skin)
- 1 large red pepper (s)
- 1 large bell pepper (s), yellow
- 2 medium onion (s), red
- 400 ml stock, (lobster stock)
- 2 cloves garlic, (finely chopped)
- 3 tablespoon oil, neutral
- 3 tablespoon paprika paste
- 1 teaspoon, heaped cumin, (freshly ground)
- 1 teaspoon, crushed mustard seeds, (freshly ground)
- 0.5 teaspoon ½ coriander, (freshly ground)
- 6 cl vermouth, (Noilly Prat)
- some sea salt
- some black pepper, freshly ground
- sour cream
Print Recipe
Pin Recipe Instructions
- Pat the fish dry, remove any remaining bones with the tweezers and cut the fish into even, not too small cubes.
- Wash the peppers, cut in half, core and cut into narrow strips. Peel and halve the onion and cut into thin, half rings. Peel garlic and chop finely. Grind the cumin, mustard and coriander seeds together with a little coarse salt.
- Heat the oil in a deep pan and fry the onion rings with the pepper strips in them for 3-4 minutes. Add garlic and paprika paste and let roast lightly. Add the spices and deglaze with the stock and simmer for another 6-8 minutes without the lid. Add the fish pieces and the Noilly Prat and let simmer for another 4-5 minutes over a low heat, season to taste again and serve.
- This goes well with rice, boiled potatoes or fresh baguette and a green salad.
- We prefer lobster stock, can also be served with fish stock or, if you prefer it less fishy, with vegetable stock. For the creamy fraction, a dollop of sour cream is ideal as a topping.
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