Black grenadier and vegetable stew

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Cut the black grenadier fillet into small pieces (3-4 cm) and dry with paper towels (they will absorb excess moisture). Then roll the fish in starch and fry in vegetable oil until light golden brown. Place the finished pieces on paper towels.

2. STEP 2

   

   Prepare vegetables for the stew: coarsely chop the onion and bell pepper, peel and slice the celery, remove the skin from the tomatoes and chop into cubes.

3. STEP 3

   

   Wash the pan after the fish and heat it up. Add vegetable oil and fry the vegetables, placing them in the pan sequentially to ensure even cooking: onions and peppers, then celery and, last but not least, tomatoes and garlic.

4. STEP 4

   

   Add the fried fish pieces to the frying pan with the vegetables. Add water, pesto, salt and sugar. Simmer the stew over medium heat for 5–7 minutes, stirring occasionally. Serve the dish in a deep plate, garnished with herbs.