Ingredients
2 Tbsp. olive oil
2 onions (chopped)
4 sticks celery (chopped)
4 cloves garlic (chopped)
400 grams chopped tomatoes (can)
500 grams potatoes (peeled and cut into 3–4cm chunks)
2 bay leaves (–3)
500 mL vegetable stock
black pepper
600 grams fish fillets (Pollock, tilapia, cod, etc.)
1 lemon (small)
15 grams fresh flat leaf parsley (pack, chopped)
7.5 grams fresh dill (chopped)
2 Tbsp. capers (optional)
Directions
- Heat the olive oil in a saucepan, and fry the onion and celery for 5 minutes. Add the garlic and continue to cook for 3 to 4 minutes.
- Add the tomatoes, potatoes, bay leaves and stock and season with black pepper. Bring to the boil and simmer for 15 minutes.
- Add the fish and simmer for a further 10 to 15 minutes until the potatoes are tender and the fish is cooked. Add the lemon juice, herbs and capers (optional).
- Check the seasoning and serve with slices of Oat & Nutty Bread spread with Flora pro.activ. You can freeze what’s left to enjoy another day.