Provencal Fish Stew

Cut the fish fillets into cubes of about 2 cm, removing any bones, center bones, etc. Remove. Sprinkle with the juice of one lemon and season with salt and pepper. Marinate the fish cubes for about 15 minutes.

In the meantime, peel and dice the potatoes. Peel and chop the onions and garlic. Pluck the thyme leaves from the branches and chop the sage.

Heat the olive oil in a roasting pan or large frying pan. Sauté the onions and garlic until golden. Add the tomatoes and the fish stock and let it boil. Add the potatoes and herbs, season with salt and pepper and cook for about 20 minutes with the lid closed, the potatoes should be just tender.

Now add the fish cubes together with the marinade and simmer for 10-12 minutes with the lid closed.

Coarsely chop the parsley. Sprinkle over the fish stew and season with salt and pepper.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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