Ingredients
Preparation
- Cut the fish into servings.
- Cut red onion in thin wedges, lekk and carrot in dices and finely chop garlic and chili.
- Sauté red onion, leek and carrot in sunflower oil in a casserole.
- Add garlic, chili and canned tomatoes, and bring to the boil.Taste with salt and lemon pepper, and cook under a lid for approx. 15 minutes.
- Fry the fish in a pan with a little oil, approx. 3 minutes on each side.
- Mix sour cream and cream to an even sauce.
- Serve the fish in the stew with the sour cream sauce and bread on the side.
Tip: The fish can also be cooked in the stew without being fried in a pan. Just let the fish cook in the stew for approx. 10 minutes.