Cod – Paprika – Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s), (cod fillet)
- 0.5 ½ lemon (s), add the juice
- 160 g ham, raw without fat
- 2 onions)
- 2 bell peppers, yellow
- 2 red pepper (s)
- 2 sticks celery
- 250 ml vegetable stock
- 2 tablespoon balsamic vinegar, lighter
- 2 tablespoon tomato paste
- 800 g potato (s), boiled
- 2 tablespoon parsley, chopped
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Salt the fish fillet, sour with lemon juice and cut into cubes.
- Also dice the ham and fry in a non-stick pan until crispy.
- Cut onions into rings and peppers into strips and celery into pieces. Add the vegetables, fry them briefly, deglaze with the stock and cook for about 5 minutes.
- Stir in vinegar and tomato paste and season well with salt, pepper and paprika powder. Add fish cubes and heat for about 5 minutes.
- Serve the cod and pepper pan with potatoes. Sprinkle chopped parsley over the potatoes.
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