Creamy fish stew

Name: Creamy fish stew
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 onion finely chopped; 2.00 green pepper cubed; oil; 1.00 kg fish frozen fillets; sea salt and freshly ground black pepper; lemon juice; flour cake; 250.00 ml cream; tomatoe paste; dried rosemary; 10.00 ml fresh parsley finely chopped

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (11)

1.00	onion — finely chopped
2.00	green pepper — cubed
	oil
1.00 kg	fish — frozen fillets
	sea salt and freshly ground black pepper
	lemon juice
	flour — cake
250.00 ml	cream
	tomatoe paste
	dried rosemary
10.00 ml	fresh parsley — finely chopped

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Method:

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.