Tomato Fish Stew

Ingredients

• 1 kg pre‑cut mixed white fish (e.g., pollock, cod, haddock, whiting)
• 2 white onions
• 2 green bell peppers
• 8 large ripe tomatoes
• 6 Garlic cloves
• Salt
• freshly ground pepper
• 500 ml fish stock
• 200 ml dry white wine
• olive oil

Instructions

1. 1.

   Peel and slice the onions into rings. Peel and finely chop the garlic. Wash the tomatoes and cut them crosswise into slices. Wash the peppers, halve them, remove seeds, and cut into strips.

2. 2.

   Heat 5 tablespoons of olive oil in a large pot and sauté the onion until translucent. Add the peppers and cook for 2–3 minutes while stirring, then add the tomatoes and garlic and continue cooking.

3. 3.

   Pour in the white wine, bring to a brief boil, then add the fish stock. Bring to a simmer, reduce heat, cover, and let it bubble gently for about 5–8 minutes. Season with salt and pepper. Add the fish and cook on low heat for about 10 minutes, stirring frequently. Taste again and adjust seasoning. Serve hot with crisp white bread.