Tomato Stew with Fish and Corn

This stew is made from tomatoes, white fish fillets, and corn, with the addition of chicken broth. Served stew with garlic sauce.

Servings: 4

Ingredients

Directions

Heat olive oil in a 5-liter pot-cauldron over medium heat. Pour chopped garlic into a saucepan, cook for about 30 seconds. Add the tomatoes and wine to the pan, cook, crushing the tomatoes with the edge of a spoon, about 15 minutes.
Meanwhile, in a small bowl, mix together the garlic, paprika, and mayonnaise, chopped through a press. If the sauce is too thick for your taste, you can add a few drops of olive oil and water. Salt to taste.
Add broth and saffron to a saucepan with tomatoes, cook for about 5 minutes. Put the pieces of fish in a saucepan, cook the tomato stew with fish for 3-5 minutes. Then add corn kernels, salt and pepper to taste, mix.
Serve the tomato stew with fish in portioned bowls, with garlic sauce, sprinkle with parsley (optional).

Enjoy your meal!

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