Fish stew with tomatoes and peppers

Name: fish stew with tomatoes and peppers
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g shell paste; 500 g freezer yellow fin sole Japanese dab, thawed; 2 onion; 2 toe garlic; 1 Red pepper; 2 el traditional olive oil; 2 look peeled canned tomatoes in tomato juice, a 400 g; 2 twig fresh thyme picked leaves

Stew with shell paste and yellow fin sole

Ingredients

300 g shell paste
500 g freezer yellow fin sole Japanese dab, thawed
2 onion
2 toe garlic

1 Red pepper
2 el traditional olive oil
2 look peeled canned tomatoes in tomato juice, a 400 g
2 twig fresh thyme picked leaves

Directions

Cook the pasta according to the instructions on the package. Thaw the fish and pat dry.
Cut the onion into 6 parts, the garlic into slices and the pepper into pieces. Heat the oil in a wok and fry the onion until golden brown.
Add the fish and fry it while browning.
Add the garlic, the peppers, the tomatoes, the thyme and pepper and salt to taste and slowly add to the boil.
Stew the fish for another 10 minutes until it is done.