Catalan Fish Stew

Clean, rinse and dice the bell bell pepper. Peel and dice the onion. Blanch (scald) the tomatoes, rinse, skin, quarter, seed and cut into pieces. Sauté the peppers and onions in 4 tbsp. oil, then add the tomatoes and cook for 10-15 min.

Remove the skin from the fillet, season with salt and turn it thinly in flour on the other side. Peel and chop the garlic, chop the parsley, fry both in 2 tbsp oil. Pour in the brandy and set fire to it.

Skin the fillet, season with salt and turn it thinly in flour on the other side. Peel and chop the garlic, chop the parsley, fry both in 2 tbsp oil. Pour the brandy and set fire to it.

Peel and rinse the potatoes, cut them into cubes, sauté them in 2 tbsp of oil, add the fish stock and cook for 15 minutes with the lid on. Fry the prepared fish in the remaining oil until golden brown, season with salt and pepper.

Add the tomato vegetables, the fish and the parsley-garlic mixture to the potatoes and cook for 5 minutes at low temperature.

Season the fish stew with salt, pepper and juice of one lemon.

and Drinking, Koesliches from vacation countries Inventor: Roswitha Gaber,

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