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
- 500 mL vegetable stock
- black pepper
- 600 grams fish fillets (Pollock, tilapia, cod, etc.)
- 1 lemon (small)
- 15 grams fresh flat leaf parsley - chopped
- pinch fresh dill (chopped)
- 2 tbsp. capers (optional)
Instructions
- 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 vegetable 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.
- Check the seasoning