May:
Andalusian Fish with Vegetables

In the merry month of May, the supply of vegetables and salads is getting richer. And for lovers of fish it is also possible to draw on unlimited resources. Combine fresh vegetables with tender fish – it tastes delicious and light.

Ingredients

Serves 4

For the Stir-Fry:
1 lime
1 kg cod filet
300 g shrimps, ready prepared
300 g calamari
salt, freshly ground black pepper
80 g onion
2 cloves garlic
4 bell peppers, red
1 fennel
1 egg plant
600 g tomatoes
1 bunch parsley, flat leaf
2 sprigs rosemary
30 ml sherry
300 ml fish stock
40 ml cream
80 ml olive oil
30 g pine kernels
Cayenne pepper
10 g brown sugar

Preparation

Step One:

Squeeze lime and set aside the juice in a bowl. Pat dry fish with kitchen paper and add to lime juice. Marinate fish in the juice. Add cleaned shrimps and calamari to the lime juice. Put bowl into fridge. Provide salt and pepper. Peel and chop onions finely; set aside. Peel and chop finely the garlic; add to onions. Measure and set aside the sherry. Measure and set aside the stock. Measure cream and pour into stock. Provide olive oil. Measure and toast the pine kernels in a pan. Provide Cayenne pepper and brown sugar.

Cooking

Step Two:

Set big pan on the cooking zone. Pour in olive oil and heat up. Toss in drained fish and shrimps. Sauté fish and shrimps for 3 to 4 minutes. Remove fish and shrimps from pan and set aside covered. Add onions and garlic to the pan. Sauté onions and garlic for 3 minutes. Add tomatoes and sauté for 2 minutes. Stir in rosemary and sugar. Caramelise 1 minute while stirring. Pour in sherry and let simmer for 2 minutes. Stir in vegetable-mix and sauté for 3 minutes. Pour in stock and cream; stir. Bring to a boil and cook for 8 minutes. Put back fish and shrimps. Season with salt, pepper and cayenne pepper to taste. Leave in pan for 3 minutes. Remove pan from cooking zone. Serve sprinkled with pine kernels and parsley. White bread or rice goes well with this dish.

Delicious !

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