Mediterranean Fish Stew

Ingredients

• 600 g cod fillet (ready-to-cook, skinless)
• 400 g Potatoes
• 1 onion
• 2 Garlic cloves
• 3 Tbsp plant oil
• 1 can peeled tomatoes (ca. 600 g)
• 60 g sun‑dried tomatoes in oil
• 300 g white beans (canned)
• 0.5 tsp sambal oelek
• Salt
• pepper (ground)
• 2 tbsp freshly chopped parsley
• 800 ml broth

Instructions

1. 1.

   Wash the fish fillets, pat dry and cut into bite‑sized pieces. Peel and dice the potatoes. Peel the onion and garlic cloves. Heat 1 tbsp oil in a large pot, sauté onions with garlic and potatoes. Pour in the broth and steam the potatoes covered for about 20 minutes.

2. 2.

   Add canned tomatoes, drained beans, sambal oelek, and sun‑dried tomatoes with oil to the pot. Bring everything to a boil, then add the fish pieces and simmer for 5–8 minutes until cooked through. Season with salt and pepper. Serve in bowls garnished with parsley. The stew tastes best hot with fresh bread.