Mediterranean Fish Pan with Spinach
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g fish fillet (s), e.., saithe or cod
- 200 g salmon fillet (s)
- 6 scampi
- 250 g spinach leaves, frozen
- 400 g tomatoes, chunky (can)
- 1 onion (s), red
- 1 clove garlic
- 200 ml fish stock
- 1 shot white wine
- 1 tablespoon sugar
- 1 tablespoon tomato paste
- some olive oil
- some paprika, hot as rose
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Thaw the spinach and then roughly chop it. Clean the fish and cut into bite-sized pieces. Clean the scampis and remove the intestines. Cut the onion into fine strips and the garlic clove into fine cubes.
- Heat some olive oil in a pan and fry the onion and garlic cubes until translucent. Pour the sugar over it and let it caramelize. Then deglaze with white wine, let it boil down and stir in the tomato paste.
- Add the fish stock, tomatoes and spinach to the pan and simmer for a few minutes. Season to taste with salt, pepper and paprika.
- Finally add the fish and the scampis and let them simmer in the sauce over a low heat for about 5 minutes. Do not boil anymore!
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