Peppers – Tomatoes – Fish Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 fish fillet (s) (saithe or redfish), frozen
- 0.5 liter ½ broth
- 1 sachet rice
- 1 bell pepper (s)
- 2 medium pickled cucumber (s), finely chopped
- 2 tablespoon bacon, lean, diced
- 2 small onion (s), diced
- 250 ml tomato (s), strained (alternatively tomato paste)
- Curry powder
- Cayenne pepper
- pepper
- Worcester sauce
- salt
- dill
- 2 tablespoon whipped cream
- 1 lemon (s), the juice it
- 0.5 ½ apple
- oil
- 1 tablespoon flour
- some cold water
Print Recipe
Pin Recipe Instructions
- Cook rice according to package directions.
- Briefly fry the bacon and onions in heated oil. Clean the pepper, dice it and add it. Sauté briefly and deglaze with the prepared stock. Add the strained tomatoes or tomato paste, sliced pickles and apple pieces. Season to taste with curry powder, dill, cayenne pepper, Worcester sauce and pepper. Add the juice of half a lemon and let it simmer slowly.
- Thaw the fish. Clean, sour, salt and cut into bite-sized pieces. I add it to the simmering broth and let it cook for about 10 minutes. At the end I stir a tablespoon of flour in cold water (then it doesn`t clump) and add it to the sauce while stirring to thicken it a little. Add a tablespoon of whipped cream to refine it.
- Tip: I serve the dish on my special rice for fish dishes (it is flavored with bay leaves and allspice - just add to the water when cooking rice) and garnish each with a lemon wedge.
- Calories or WW points are not determined, but my wife says there are not many.
- The whole thing was an experiment and in the end it turned out to be a quick, inexpensive and savory meal for two. I look forward to your feedback.
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