Summary

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

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Instructions

1. Salt the fish fillet, sour with lemon juice and cut into cubes.
2. Also dice the ham and fry in a non-stick pan until crispy.
3. 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.
4. Stir in vinegar and tomato paste and season well with salt, pepper and paprika powder. Add fish cubes and heat for about 5 minutes.
5. Serve the cod and pepper pan with potatoes. Sprinkle chopped parsley over the potatoes.