Oriental Potato Stew with Fish

Ingredients

• 600 g new potatoes
• 2 Tomatoes
• 1 onion
• 3 Garlic cloves
• 4 tbsp olive oil
• 1 tsp Sweet paprika powder
• 1 tsp harissa powder
• 1 tsp ground cumin
• 1 l vegetable broth
• Salt
• black pepper (freshly ground)
• 500 g white fish fillet (e.g., redfish, pollock)
• 1 lemon (juice)
• a handful of parsley
• a handful of mint

Instructions

1. 1.

   Wash the potatoes and halve them or cut into thick slices. Wash the tomatoes, remove stems and dice small. Peel onion and garlic, finely chop and sauté in hot oil until translucent. Sprinkle paprika, harissa and cumin and cook briefly. Add broth and add potatoes with tomatoes. Season with salt and pepper and simmer gently covered for about 20 minutes. Rinse fish, pat dry and drizzle with lemon juice. Wash parsley and mint, shake dry and finely chop.

2. 2.

   Place the fish on top of the potatoes and steam gently covered for 10-15 minutes until cooked. Then fold in parsley and mint and season with salt and pepper to taste.