Creamy fish stew

Recipe from: 10/3/2001 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 1
    onion, finely chopped
  • 2
    green peppers, seeded and cubed (optional)
  • oil
  • 1
    frozen fish fillets, cubed
  • salt and freshly ground black pepper
  • lemon juice
  • cake flour
  • 250
  • half a 65-g can tomato paste
  • pinch rosemary
  • 10
    parsley, finely chopped


Sauté the onion and green pepper in a little oil until soft. Remove from the pan and set aside. Season the fish cubes with salt, pepper and lemon juice to taste. Dredge with cake flour and fry in a little oil until brown on the outside. Return the onion and green pepper to the pan, blend the cream and tomato paste and pour over the contents of the pan. Reduce the heat and simmer until the fish is done and the sauce has reduced slightly. Season with extra salt and pepper if necessary. Sprinkle with parsley and serve with rice. Serves 6.

Read more on: fish/seafood  |  stew


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