Spanish Fish Stew

Ingredients

• 800 g fish fillet (as desired)
• 500 g red bell pepper halves
• 2 onions
• 2 Potatoes
• 3 sprigs parsley
• 100 g olives
• 2 tbsp olive oil
• 1 lemon
• 2 Bay leaves
• 100 ml Vegetable broth
• 50 ml white wine
• 1 tbsp flour
• 100 ml heavy cream (for seasoning)
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Cut the fish fillet into large cubes. Wash, halve, deseed and slice the bell peppers. Peel the onions and cut them into thin rings. Wash, peel and slice the potatoes lengthwise. Boil the potato slices in plenty of water for 10-15 minutes. Wash the parsley, shake dry and pluck the leaves. Drain the olives. Heat the oil in a pan and sauté the fish cubes and onion rings briefly. Wash the lemon, zest some strips. Halve the lemon and squeeze its juice over the fish. Add the bay leaves and lemon zest. Pour in vegetable broth, mix in the bell pepper strips and drained potato slices. Whisk the wine with flour and add it along with the cream. Stir in the drained olives.

3. 3.

   Transfer to the oven and bake for about 20 minutes. Season with salt and pepper, garnish with parsley and serve.