Fish stew

Name: Fish stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g unpolished rice; 1 onion; 1 paprika mix 3 pieces of green and red and yellow; 2 el traditional olive oil; 400 g coalfish fillet; 400 g tomato cubes; 2 el sunflower seeds; 15 g fresh parsley bag of 30 g

Stew with coleslaw fillet, onion, bell pepper, tomato cubes, parsley and rice.

Ingredients

Directions

Boil the rice according to the instructions on the package.
Chop the onion. Clean the peppers and cut into strips. Heat the oil in a pan with a thick bottom and fry the onion until golden brown.
Add the frozen coalfish and cook for 1 min. Add the strips of pepper and the tomato cubes.
Bring the stew gently to the boil and let it cook gently on a low heat for 20 minutes. Season with (freshly ground) salt and pepper.
Roast the sunflower seeds in a dry frying pan for 2-3 minutes. Let them cool down and stir them through the rice. Slice the parsley.
Divide the rice over plates and add the fish stew. Sprinkle the dish with the parsley and serve immediately.