Fish Stew with Carrots and Potatoes

Ingredients

• Potato1.5 medium (270 g)
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Fish1.5 palm (150 g)
• Red Bell Pepper1/4 count (30 g)
• Tomato1/2 count (65 g)
• Garlic1/2 clove (2 g)
• Paprika1/2 teaspoon (2 g)
• Olive Oil1 tablespoon (10 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Heat half of the oil and brown the fish. Once done, remove and set aside.

2. 2

   Step 2

   Separately, blend the tomato, onion, bell pepper and garlic. Cook in the same pan with the remaining oil for 5 minutes.

3. 3

   Step 3

   Meanwhile, wash, peel and dice the potato. Cut the carrot into thin strips.

4. 4

   Step 4

   Add the potatoes and carrot to the pot. Season with salt and pepper, mix and cover lightly with water or broth. Let it boil for 12 minutes.

5. 5

   Step 5

   With five minutes remaining, add the fish, cover and let it continue cooking.

6. 6

   Step 6

   Season to taste, serve hot and garnish with parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish Stew with Carrots and Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.