Fish Stew

Description

If the shrimp or mussels are cooked and frozen, they should be added at the very end, just to warm them under the lid.

Ingredients

• Cod fillet - 0 lbs
• Pasta shells - 0 lbs
• Sweet Pepper - 2 pieces
• Spanish onions - 1 head
• Shrimp - 0 lbs
• Garlic - 8 cloves
• Baking Tomatoes - 15 oz
• Olive Oil - 5 fl oz
• White bread - 8 pieces
• Dry White Wine - 5 fl oz
• Parsley - 0 oz
• Salt - to taste
• Red Long Chili Peppers - to taste
• Sugar - to taste

Step by Step guide

Step 1

Heat 100 ml of olive oil in a large pot over medium heat, then add finely chopped red onion and finely chopped bell pepper. Sauté for about ten minutes, until all the vegetables are completely soft and slightly caramelized.

Step 2

Then add the tomatoes (Italian canned, peeled, and diced pomodori pelati are best, and they can be found in most stores). Simmer for another ten minutes, then add pieces of cod fillet, wine, and cook for another 3-5 minutes. After that, add the mussels and shrimp and cook for another 3-5 minutes; add sugar, salt, and pepper to taste.

Step 3

Toast the bread in an oven preheated to 390°F for about ten minutes. Then, drizzle the remaining olive oil over the bread and generously rub it with garlic.

Step 4

Season the stew with chopped parsley, remove from heat, ladle into plates, and tear garlic bread into each plate.

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