Provençal fish stew

Name: provençal fish stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 kg floury potatoes; 4 el olive oil mild; 2 onions in rings; 1 bag Provencal wok vegetable 400 g; 100 ml Red wine bottle 250 ml,; 1 look tomato cubes 400 g,; 400 g cod fillet (bag 750 g, freezer, AH), thawed

A tasty French recipe. The gluten-free main course contains the following ingredients: fish, crumbly potatoes, olive oil mild (AH), onions (in rings), Provencal wok vegetables (400 g), red wine (bottle 250 ml, AH), tomato cubes (400 g, AH), cod fillet ((bag 750 g, frozen, AH) and thawed).

Ingredients

Kitchen Stuff

puree tamper

Directions

Peel the potatoes and cut them into pieces. Boil them in water with salt in 25 minutes until done.
In the meantime, heat 2 tbsp oil in a frying pan. Fry the onion 1 min. Add the wok vegetable and stir fry 4 min. Pour the wine and tomato cubes and bring to the boil. Place the cod fillet in between and roast with the lid on the pan over medium heat for 6 minutes until done. Season with salt and pepper.
Drain the potatoes and collect the cooking liquid. Mash the potatoes with 2 tbsp oil and 100 ml of cooking water with the puree mash. Divide the mashed potatoes over 4 deep plates and add the fish stew. Tasty with chopped parsley.