Fish stew with tomatoes and rosemary

Name: fish stew with tomatoes and rosemary
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g potatoes Pommonde fine (bag 2 1/2 kg), peeled; 30 g flour; 500 g tilapia fillet (bag of 750 g, freezer), thawed; 4 el olive oil; 2 onions coarsely shredded; 2 toes garlic in slices; 1 bin romatomatics (750 g), coarsely cut; 2 tl rosemary broken (jar 12 g)

A tasty recipe. The main course contains the following ingredients: fish, potatoes (Pommonde fine (bag 2 1/2 kg), peeled), flour, tilapia fillet ((bag 750 g, frozen), thawed), olive oil, onions (coarsely chopped), garlic ( in slices), roma tomatoes ((750 g), coarsely cut) and rosemary (broken (12 g jar)).

Ingredients

Directions

Halve the potatoes lengthwise and cook them according to the instructions on the package. Sprinkle the flour on a plate. Dab the fish fillets dry, cut into pieces and rub in with salt and pepper to taste. Roll them through the flower.
Heat the oil in a stir frying pan the fish fillets in about 8 minutes golden brown. Take them out of the pan with a slotted spoon. Scoop the onions in the pan with shortening and fry in 5 min. Golden brown. Turn down the heat and add the garlic, tomatoes, rosemary and pepper to taste. Heat for about 10 minutes while stirring until the tomatoes release moisture and a thick sauce is created. Put the fish fillets back in the pan and heat the fish stew all the way for 10 minutes.
Divide the potatoes over the 4 plates and spoon over the fish stew.