Sautéed Fish with Vegetables
No other words are necessary; delicious, healthy and easy.
Servings 6 servings
Calories 350kcal
Ingredients
- 600 grams fish chopped to large cubes
- 400 grams mushroom
- 250 grams baby shrimps
- 3 tablespoons olive oil
- 3 onions
- 3 garlic cloves chopped
- 1 red pepper
- 2 tomatoes
- 1 potato
- ½ teaspoon salt
- 1 pinch dry thyme flakes
- 1 pinch dry mint flakes
- 1 pinch red pepper flakes
- 2 bay leaves
- 5 stalks parsley chopped, to garnish
Instructions
- Use a large pot.
- Peel and cut the onions into 4 or 6 pieces.
- Add the olive oil and the onions. Mix once in a while for about 3-4 minutes.
- Chop the garlic cloves, add to the onions.
- Peel the potato. Cut to thin slices.
- Add to the onions. Mix once in a while.
- Take out the seeds of the peppers and cut them vertically into half and then into large pieces. Add to the pot.
- As soon as the peppers are some what soft, cut the tomatoes into 4 or 6 and add to the pot. Mix and cover the lid. Cook for about 3-4 minutes.
- Clean the mushrooms and cut them into halves or quarters depending on the size.
- Add to the main pot.
- If available add also the baby shrimps at this stage.
- You do not need to add water as the mushrooms will leave plenty of water.
- Finally add the fish. Salmon works well with this recipe, but any similar fish will do. Have it cleaned and cut to large cubes. All the fish bones must be taken out.
- Add the bay leaves and all the other spices.
- Cook with lid covered, until the fish is done, which will take about 10 minutes.
- Garnish with chopped parsley.
Notes
You can add fish stock, chicken stock or vegetable stock to this recipe.
You can also add wine or vinegar and even Worcestershire sauce.
Alternatively to make things simple, serve with lemon wedges.