Summary

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

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Instructions

1. 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.
2. 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.
3. Rinse the fish fillets and prawns and pat dry.
4. Cut the fish fillets into bite-sized pieces, place them on a plate with the prawns and drizzle everything with the lemon juice.
5. In the meantime, peel off the onion and garlic cloves and chop finely.
6. Heat the olive oil in a saucepan and steam both in it until translucent.
7. Then add the fish fillets and the prawns and cook for about 4-5 minutes, stirring occasionally.
8. Deglaze with the white wine and add the herbs.
9. Now cut the skinned tomatoes into large cubes and stir in as well.
10. Now simmer gently for about 5-10 minutes until the tomatoes are a little saucy.
11. If necessary, stretch with a little broth and season with salt and pepper.
12. It goes best with fresh ciabatta or risotto.