Fish Stew with Paprika

Defrost the shrimp and the fish fillet. Rub the fish well dry and cut into bite-sized pieces. Remove the peel from the onions and garlic and chop them finely. Quarter the peppers, remove the seeds and cut them into strips. Melt the light butter in the frying pan and sauté the onion, bell bell pepper and garlic for about 3 minutes with the lid closed. Add the fish to the frying pan together with the water, sprinkle with the fondor and thyme and cook at the lowest temperature for 5 minutes until soft. Then add the shrimps and cook for another 5 minutes. In the meantime, mix the red wine with the paradeis pulp, the paprika powder and the gravy powder. At the end of the steaming time, carefully fold into the fish as well as the shrimp and gently bubble once for a minute.

Carbohydrates 9, 7 g Dietary fiber

Our tip: Use your favorite red wine for cooking!

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