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Monkfish stew with gratin

A vegetable stew becomes restaurant-worthy with fish and our creamy gratin.

Ingredients:

• 4 Aviko One-for-all Gratins
• 2 white and/or red onions
• 2 cloves of garlic
• 1 red and 1 yellow bell pepper
• 3 tomatoes
• 2 tbsp olive oil
• 125 ml dry white wine
• 1/2 red pepper
• 1 bay leaf
• 300 g of monkfish fillets
• 3-4 sprigs of coriander
• 2 sprigs of dill

Used product:

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    One-for-all Gratin

    Awardwinning taste

    See all our products

    Method

    Preparation: 30 minutes

    • Chop the onions. Cut the garlic into thin slices and the bell peppers into 2 cm pieces. Cut the tomatoes into cubes.
    • Heat the olive oil in a frying pan. Sauté the onion and garlic for 1 minute. Add the bell peppers and fry for 2 minutes. Stir in the tomatoes and fry for another minute.
    • Pour the wine with the vegetables. Add the piece of red pepper and the bay leaf. Bring to a boil.
    • Turn the heat to low and stew the vegetables for 15 minutes. In the meantime, prepare the gratins according to the instructions on the packaging.
    • Place the fish fillets between the vegetables and stew for 8-10 minutes. Season with salt and pepper.
    • Place the gratins on 4 plates. Add the vegetables with the fish and the sauce. Garnish with coriander leaves and a dill top.

    Tip: Replace the fish with chicken breast. Or serve with a soft-boiled or poached egg for a vegetarian dish.