A wonderful dish of sea fish cooked in a sauce with vegetables, spices, and wine. The recipe used raw shrimp, but you can add boiled shrimp and add them at the very end of cooking.

Summary

Ingredients

• Olive oil – 1 tbsp
• Bulb onions – 1 pc.
• Garlic – 3 cloves
• Celery stalks – 5 pcs.
• Carrots – 2 pcs.
• Fresh thyme – 1 sprig
• Tomato paste (tomato puree) – 1 tbsp
• Dry wine, white – ½ cup
• Ripe tomatoes – 4 pcs.
• Fish broth – 3 ¾ cups
• Fillet of sea fish – 2 pcs. (350 g each)
• Raw shrimps, peeled – 225 g
• Parsley – 1
• Salt

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Instructions

1. Chop the onion and garlic finely. Chop up celery and carrots. Peel the tomatoes (to do this, dip them briefly in boiling water). Cut the fish into slices. Chop the parsley finely. Heat oil in a thick-walled saucepan or cauldron over low heat. Add onion, garlic, some salt, and thyme leaves. Cook, stirring occasionally, for about 10 minutes.
2. Stir in tomato puree, increase heat and pour in the wine. After a couple of minutes, add the tomatoes, crushing them with a fork, and a little broth. Cook for a few minutes. Pour in almost all of the broth and bring to a boil. Reduce heat and cook for 10 minutes. At this stage, you can make the sauce puree (using a blender), or you can leave it as it is. If the sauce is thick, add the rest of the broth.
3. Add fish and shrimp pieces, cover, and simmer for 5-10 minutes until tender. Serve hot, sprinkled with chopped parsley.

Enjoy your meal!