Ingredients

The following ingredients have 4 Servings
  • 4.667 cups fish fillets (cut into bite-sized pieces)
  • 2 Tbsps lemon juice
  • 1 onion (finely chopped)
  • 2 Tbsps butter
  • 1 bay leaf
  • 1.667 cups carrots (chopped)
  • 4 cups canned tomatoes (chopped)
  • 1.667 cups vegetable stock
  • 2 Tbsps Caper
  • 1 tsp thyme

Instruction

  • Season the fish with salt and ground black pepper and drizzle with the lemon juice.
  • Fry the onion in the butter until soft. Add the bay leaf and the carrots and fry for a few minutes. Add the tomatoes and the stock, season with salt and ground black pepper, cover and simmer for about 10 minutes.
  • Add the fish and simmer for about 4 minutes until cooked. Stir in the capers, sprinkle with the thyme leaves and serve.