Italian Fish Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg tomato (s), fresh
- 500 g fish fillet (s), e.. sea salmon, redfish, pikeperch or similar
- 250 g shrimp (s), fresh or frozen
- 2 tablespoon lemon juice
- 1 onion (s)
- 4 clove (s) garlic, more if desired
- 2 tablespoon olive oil
- 200 ml white wine
- 2 teaspoons basil, dried
- 1 teaspoon rosemary, dried
- 0.5 teaspoon ½ thyme, rubbed
- 1 tablespoon parsley, chopped, fresh or frozen
- possibly vegetable broth
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Score the tomatoes crosswise on the underside and place in a bowl. Pour boiling water over it and blanch in it for about 2 minutes. Then pour over a pasta sieve and rinse immediately with cold water.
- Remove the skin from the tomatoes, which should be clearly peeled off the side that has been scratched at the bottom, and let the tomatoes cool down a little.
- Rinse the fish fillets and prawns and pat dry.
- Cut the fish fillets into bite-sized pieces, place them on a plate with the prawns and drizzle everything with the lemon juice.
- In the meantime, peel off the onion and garlic cloves and chop finely.
- Heat the olive oil in a saucepan and steam both in it until translucent.
- Then add the fish fillets and the prawns and cook for about 4-5 minutes, stirring occasionally.
- Deglaze with the white wine and add the herbs.
- Now cut the skinned tomatoes into large cubes and stir in as well.
- Now simmer gently for about 5-10 minutes until the tomatoes are a little saucy.
- If necessary, stretch with a little broth and season with salt and pepper.
- It goes best with fresh ciabatta or risotto.
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