Fish Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pollack fillet (s), fresh or frozen
- salt and pepper
- 4 bell pepper (s), (red, yellow, orange, green)
- 3 tablespoon oil
- 100 ml vegetable stock
- 1 tablespoon tomato paste
- 300 g penne or pasta your choice
- 1 teaspoon paprika powder, noble sweet
- 2 teaspoon herbs, Italian
- 1 pinch (s) sugar
- 1 tablespoon cornstarch
- 150 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Thaw the fish fillet according to the package instructions, cut into pieces about 3 cm in size and sprinkle with salt and pepper. Halve, quarter, stem and core the peppers, remove the white partitions. Wash, drain and cut the pods into strips.
- Cook the pasta according to the instructions on the packet.
- Heat the oil in a pan and fry the pieces of fish in it for about 3 minutes. Then put the pieces on a plate.
- Put the pepper strips in the pan and fry a little in the remaining oil. Add the vegetable stock with tomato paste, spices and sugar to the peppers while stirring and cook everything over low heat for about 5 minutes.
- Mix the cornstarch with the crème fraîche, stir in as well and bring to the boil once. Finally, briefly heat the pieces of fish in it. Serve the fish pan with the noodles.
- Tip: You can also serve the fish pan with rice or boiled potatoes instead of pasta. The vegetables are varied depending on the season, e.g., with broccoli, sugar snap peas or spring onions.
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