Vegetable Stew with Fish
The vegetable stew with fish from Spoonsparrow warms you up on cool autumn days from the inside.
Ingredients
- 500 g Cod fillet
- 200 g corn kernels (drained weight; canned)
- 200 g peas (frozen)
- 200 g butternut squash
- 1 yellow bell pepper
- 1 red bell pepper
- 4 sprigs thyme
- 20 g ginger root
- 1 small onion
- 2 Garlic cloves
- 1 lemon (juice)
- 4 tbsp olive oil
- 300 ml fish stock
- 100 ml boiling water
- Salt
- black pepper (ground)
Instructions
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1.
Pat cod fillet dry and cut into bite‑sized pieces. Season with salt and drizzle with lemon juice. Set aside. Wash bell peppers, halve them, remove seeds and cut into thin strips. Slice ginger thinly. Peel onion and dice finely. Peel garlic cloves and slice thinly. Peel butternut squash and cube it. Heat olive oil. Quickly sauté pepper strips, onion, garlic and squash over high heat while stirring.
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2.
Deglaze with fish stock. Add ginger, corn and peas. Simmer covered over medium heat for 10 minutes. Add water. Wash thyme and pluck the leaves. Add cod and thyme to the vegetables and simmer uncovered on low flame for an additional 10 minutes. Season with salt and pepper.
