Summary

Ingredients

• 1 kg fish fillet (s) (saithe)
• 75 g bacon, mixed
• 3 medium onion (s)
• 0.25 liter ¼ vegetable stock
• 100 ml white wine, dry
• 3 pickled cucumber (s)
• 4 beefsteak tomato (s)
• 2 tablespoon sour cream
• 1 bay leaf
• 50 g butter
• 1 lemon (s), juice it
• 1 teaspoon capers
• 2 tablespoon parsley, chopped
• 3 grains allspice
• salt

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Instructions

1. Rinse the fish fillets and pat dry. Drizzle with lemon juice, then season with salt.
2. Cut the bacon into small cubes. Peel and dice the onions as well.
3. Heat the butter in a large pan or in a Dutch oven and sauté the bacon and onions until they are translucent. Deglaze with the wine and stock, add allspice grains and bay leaf and bring everything to a boil, then reduce the heat.
4. In the meantime, bring the water to the boil, scald the tomatoes, peel them, remove the seeds and cut the pulp into small cubes. Cut the fish fillet into bite-sized pieces and also dice the pickles.
5. Add tomatoes, cucumber, fish and capers to the stock and let it stand for a quarter of an hour. Refine the stew with sour cream, season with salt and sprinkle with parsley before serving.
6. Serve bread with it.