Fish stew with pumpkin and potato

Ingrédients

• 500 g firm white fish fillet (cod or pollock)
• 400 g pumpkin (e.g. butternut squash), peeled and cubed
• 400 g waxy potatoes, peeled and cut into pieces
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can peeled tomatoes (400 g)
• 400 ml fish stock
• 1 tsp paprika powder
• 0.5 tsp ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground pepper
• Juice of 1/2 lemon
• 2 tbsp olive oil
• Handful of fresh parsley, roughly chopped

Préparation

1. 1

   Cut the pumpkin into roughly 2 cm cubes, and peel and cut the potatoes into even pieces. Finely chop the onion and press or mince the garlic.Heat a splash of olive oil in the braising pan over medium heat. Sauté the onion and garlic for 3 minutes until soft and fragrant.Add the tomato paste and fry for 1 minute. Then add the paprika, ground cumin and a pinch of cayenne pepper and stir well.Add the pumpkin cubes and potato pieces to the pan. Pour in the peeled tomatoes (including the juices) and the fish stock. Bring everything to a boil.Put the lid on the pan, lower the heat and let the stew simmer gently for 20 minutes until the pumpkin and potatoes are cooked through.Cut the fish fillets (cod or pollock) into large pieces of about 4 to 5 cm. Gently lay the fish on top of the stew and press it lightly under the liquid.Replace the lid and let the fish cook on low heat for 8 to 10 minutes. Do not poke through the fish, otherwise it will fall apart.Taste and season with salt, pepper and a splash of lemon juice. Divide the stew among deep plates and garnish with freshly chopped parsley. Serve immediately.