Liechtensteiner Fish Stew

Ingredients

• 500g (1.1 lb) mixed freshwater fish fillets (such as trout, pike, or perch), cut into chunks 500g (1.1 lb) mixed freshwater fish fillets (such as trout, pike, or perch), cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until they become translucent.
2. 2.
   Add the carrots, celery, and bell peppers to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Stir in the diced tomatoes, fish or vegetable broth, bay leaf, dried thyme, and paprika. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
5. 5.
   Gently add the fish chunks to the pot and cook for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Liechtensteiner Fish Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If freshwater fish is not available, you can use a combination of white fish fillets such as cod or haddock.
• Dried thyme — If you prefer a stronger herbal flavor, you can use fresh thyme instead of dried. Simply double the amount of fresh thyme leaves.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the stew while simmering.
• Serve the fish stew with crusty bread to soak up the delicious broth.
• Feel free to customize the vegetables based on your preference or seasonal availability.
• If you prefer a spicier stew, add a pinch of chili flakes or a dash of hot sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Liechtensteiner Fish Stew in deep bowls, allowing the aromatic broth to surround the fish and vegetables. Garnish each serving with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange the fish chunks and colorful vegetables on top of the stew, creating an enticing visual appeal. Serve the stew with a side of crusty bread or a slice of lemon for an extra touch of elegance.