Ragoût de poisson aux tomates et aux herbes

Ingrédients

• 2 tablespoons Olive Oil (Use extra virgin for best flavor.)
• 1 cup Onions (Diced finely.)
• 3 cloves Garlic (Minced.)
• 2 cups Ripe Tomatoes (Chopped.)
• 1 pound White Fish Fillets (Like cod or haddock.)
• 2 tablespoons Fresh Herbs (Chopped (parsley, thyme, or basil).)
• 1 tablespoon Lemon Juice (For brightness.)
• to taste Salt
• to taste Pepper
• to taste Chili Flakes (For heat.)
• 1 cup Vegetables (Like bell peppers or zucchini.)

Préparation

1. 1

   --- How to Make Herbed Fish Tomato Stew ---

2. 2

   Heat olive oil in a heavy-bottomed pot over medium heat until shimmering, about 1 minute.

3. 3

   Add diced onion and minced garlic, cooking until onions turn translucent and garlic is fragrant, about 5 minutes.

4. 4

   Stir in chopped tomatoes and chopped fresh parsley (or thyme), bring to a gentle simmer, and cook for 10 minutes.

5. 5

   Pat white fish fillets dry, season with salt and pepper, and cut into 2-inch pieces.

6. 6

   Gently nestle seasoned fish pieces into the simmering tomato base, cover, and cook over low heat for 6–8 minutes.

7. 7

   Remove lid, squeeze in lemon juice, sprinkle remaining fresh herbs, and let rest for 2 minutes.