Tomato fish stew
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Tomato fish stew is a light but tasty Iberian delicacy. Excellent with fresh bread and potatoes.
Ingredients for four
4 ripe tomatoes 400g fish fillets without skin (cod, pike, pike perch or bream) 2 onions 4 cloves of garlic; 2 dl white wine 2 tbsp butter 1 tbsp wheat flour salt, white pepper and paprika olive oil Preheat oven to 230C. Peel and chop the onions. Finely chop the garlic. Wash and dice the tomatoes. Cut the fish into 3 x 3 cm pieces.Season the pieces with salt, white pepper and paprika.
Melt the butter in a saucepan and stir in the wheat flour and garlic. Add the white wine, onions and tomatoes. Bring to a rapid boil. Stir until smooth.
Place the fish in the ovenproof dish and pour the white wine mixture over the olive oil.
Bake the tomato fish stew for 25-30 minutes, depending on the power of the oven. Let the dish rest for a while and enjoy.
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