Stew of Black Grenadier and Vegetables

Ingredients

• Black grenadier fillet 5 oz
• Tomatoes ½ pieces
• Celery stalk 0 oz
• Onion ½ pieces
• Sweet Pepper ½ pieces
• Garlic 1 clove
• Vegetable Oil 2 spoons
• Corn Starch 0 oz
• Pesto 0 oz
• Water 0 fl oz
• Sugar to taste
• Salt to taste

Step-by-Step Guide

Step 1

Cut the black grenadier fillet into small pieces (3–4 cm) and pat dry with paper towels (to absorb excess moisture). Then, coat the fish in starch and fry in vegetable oil until golden brown. Place the cooked pieces on paper towels.

Step 2

Prepare the vegetables for the stew: coarsely chop the onion and bell pepper, peel the celery and slice it, and remove the skin from the tomatoes before dicing them.

Step 3

Wash the skillet after cooking the fish and heat it up. Add vegetable oil and sauté the vegetables, adding them to the skillet in the following order to ensure even cooking: onions with peppers first, then celery, and finally tomatoes and garlic.

Step 4

Add the sautéed pieces of fish to the skillet with the vegetables. Pour in water, pesto sauce, salt, and sugar. Simmer the stew over medium heat for 5–7 minutes, stirring occasionally. Serve the dish in a deep plate, garnished with fresh herbs.