Eichkatzerl`s Fishing Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g fish fillet (s) e.., saithe, monkfish, sole
- 1 large onion (s)
- 1 leek
- 3 peppers, colored
- 3 clove (s) garlic
- 3 beefsteak tomato (s)
- 4 tablespoon olive oil
- some sage, thyme, lavender, rosemary (fresh, according to taste)
- 2 bay leaves
- 150 ml white wine, drier, good quality
- 150 g sour cream or crème fraîche
- Salt or instant broth
- pepper
- Cayenne pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Wash the fish, pat dry, cut into not too small cubes and set aside.
- Peel the onion and cut into fine cubes or strips. Clean the leek and cut into fine rings. Wash the peppers and cut into fine strips. Skin the tomatoes and cut them into cubes, if you want you can also remove the seeds. Peel off the garlic and cut into fine cubes or grind with the herbs, so the aroma comes out particularly well. Coarsely chop the herbs.
- Heat the oil in an ovenproof saucepan or large deep pan. Fry the prepared vegetables in it and stew for a little while. Sprinkle with the chopped herbs, add bay leaves and deglaze with white wine. Season with salt or broth powder and pepper.
- Spread the sour cream on the vegetables, do not stir! Season the fish with salt, lemon juice and cayenne pepper and spread on the sour cream.
- Put the fishing pot in the oven preheated to 200 ° C (top / bottom heat) and bake for about 20 minutes.
- A rustic farmer`s baguette or farmer`s bread tastes wonderful with it. We like to have focaccia with it. But rice and salad also go very well with this dish.
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