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

• Fresh tomatoes (diced) – 900 g
• Cod, halibut or other white fish, fillet (cut into 2.5 cm pieces) – 450 g
• Fresh corn – 2 cups (from about 4 ears)
• Extra virgin olive oil – 3 tbsp
• Garlic (chopped) – 1.5 tbsp
• Garlic (chopped through a press) – 0.5 teaspoon.
• Dry white wine – 1 glass
• Ground paprika – 1 teaspoon
• Mayonnaise – 0.25 cups
• Chicken broth – 1.75 cups
• Saffron – 1 pinch
• Salt
• Ground black pepper
• Fresh parsley (chopped) – 1-2 tbsp (optional)

Directions

1. 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.
2. 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.
3. 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.
4. Serve the tomato stew with fish in portioned bowls, with garlic sauce, sprinkle with parsley (optional).

Enjoy your meal!