Summary

Ingredients

• 2 salmon fillet (s)
• 2 fish fillet (s), white (e.g. pangasius, cod or pollack fillet)
• 1 pack shrimp (s)
• 3 cans tomatoes, chunky
• 1 bunch soup greens
• olive oil
• 2 bay leaves
• 2 cloves garlic
• 1 medium onion (s), red
• herbs Provence
• salt and pepper
• Chilli or cayenne pepper
• Lemon peel, untreated, grated
• possibly white wine
• some sugar, possibly
• water

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Instructions

1. Sweat the red onions with the chopped garlic and bay leaves in a little olive oil. Add the very finely chopped soup greens and the lemon zest and sweat until the vegetables have got some color and the roasted aromas have developed. If sugar is used, add it now and let the vegetables caramelize briefly.
2. Now deglaze everything with a little white wine and let it boil down briefly so that the alcohol initially disappears and only the pure wine aroma remains. If white wine is not used, add the tomato cans directly, add a little water and let everything boil or boil down briefly.
3. Season with salt, pepper, herbs from Provence and chilli or cayenne pepper to taste. Now add the fish and cook for 5 minutes. Then add the prawns and let them steep in the soup.
4. For conscious eaters who value low-carbohydrate food, this is an ideal dish in itself. For everyone else, I recommend baguette or toasted bread, rice or couscous with it.
5. If you have to go quickly, I recommend pre-cooking the tomato sugo and storing it in the refrigerator or freezer. Simply bring to the boil when using. Add frozen fish and conjure up a very quick and yet nutritious dish. Please make sure that the cooking point of the frozen goods changes!