Fish Vegetable Stew

Ingredients

• 6 tomatoes
• 2 onions
• 2 Garlic cloves
• 350 g sweet potatoes
• 2 red bell peppers
• 3 tbsp olive oil
• 1 tsp fennel seeds
• 100 ml dry white wine
• 500 ml vegetable broth
• Salt
• chili powder
• 0.5 tsp Pimentón de la vera (mild)
• 500 g white fish fillet (pre‑cooked skinless)
• fresh chopped parsley (for garnish)

Instructions

1. 1.

   Boil the tomatoes, cool them, peel, quarter, seed and dice. Peel the onions and garlic; slice the onions into rings and finely chop the garlic. Peel, wash and cube the sweet potatoes. Wash, halve, clean and cut the bell peppers into pieces. Sauté the onions with the garlic in a hot pot with oil for 2–3 minutes until colorless. Briefly toast the fennel seeds, then deglaze with wine. Add broth, tomatoes, salt and chili; add sweet potatoes and simmer gently for about 10 minutes. Stir in bell pepper pieces and Pimentón, simmer another 5 minutes.

2. 2.

   Rinse the fish, pat dry and cut into bite‑sized pieces. Add to the stew, mix, and cook on low heat for 6–8 minutes until just cooked through; do not boil further.

3. 3.

   Taste before serving and ladle onto plates. Sprinkle with parsley.

4. 4.

   Serve with fresh white bread.