Summary

Ingredients

• 2 tablespoons oil
• 1 small onion (s)
• 1 medium carrot (s)
• 0.5 ½ bell pepper (s), red or yellow
• 0.5 ½ tuber fennel
• 1 stick (s) celery, possibly 2
• 100 g leek, only the white it
• 1 can tomato (s), chopped, approx. 400 g
• 150 ml water
• 1 teaspoon vegetable stock
• salt
• some pepper, freshly ground
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon herbs Provence, dried
• some cream
• 2 salmon fillet (s) or other fish fillet
• 50 g lentils, red
• Lemon juice
• sugar

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Instructions

1. Clean, wash and chop vegetables and store them separately. Dice the onion, cut the carrot into slices, cut the bell pepper into bite-sized pieces. The fennel bulb, quarter or eighth, cut out the hard stalk and cut into strips. Chop the fennel greens. Halve or quarter the leek lengthways and cut across into strips. Dice the fish fillets.
2. Boil the lentils with water in a ratio of 1: 2. Turn off the stove and let the lentils swell.
3. Heat the oil in a sufficiently large pan or saucepan and sweat the onions in it. Add carrots and fennel and sauté for about 2 - 3 minutes. Then add the celery and leek and cook for another 2 - 3 minutes. Season with vegetable stock, paprika, herbs and freshly ground pepper. Add 150 ml water and simmer for about 10 minutes. Stir in the tomatoes and simmer for another 5 minutes. Add the lentils and stir in with the cream. Put the fish fillet on the vegetable mixture and let it simmer over low heat with the lid closed. Depending on the size of the cubes, this should take about 10 minutes.
4. Try and add a little lemon juice and add a little sugar to taste, season with salt and pepper if necessary. If you like it a little more liquid, dilute it with broth.
5. Spread the stew on plates and serve with the fennel greens.
6. The amount is enough for 2 - 3 people, depending on your appetite.