Fish and Vegetable Stew

Recipe

• For 6 people
• Cooking time 1 hour
• Preparation time 30 minutes

Ingredients

• 200 g onions
• 2 cloves of garlic
• 150 g elongated red peppers
• 150 g elongated green peppers
• 350 g eggplant
• 350 g zucchini
• 300 g ripe tomatoes
• 500 ml sunflower oil
• 3 tablespoons of extra virgin olive oil
• salted cod, desalted

Preparation

1. Cut the onions into cubes of about 2 cm.
2. Chop the garlic cloves finely.
3. Remove the stalks, seeds and white membranes from the peppers and cut them into pieces of about 15 cm.
4. Peel the aubergines and cut them into pieces of about 2 cm.
5. De-bone the cougettes into cubes.
6. Cut the tomatoes in half and then coarsely grate the tomatoes into a salad bowl.
7. Heat the sunflower oil in a frying pan.
8. Once the oil is hot, fry the zucchini and eggplant pieces in small batches until golden brown.
9. Drain the fried vegetables.
10. In another frying pan, pour the olive oil and heat it to a medium temperature.
11. Add the garlic, stirring for 1 minute, then add the onions and fry for 5 minutes.
12. Add the peppers, aubergines, courgettes and grated tomatoes.
13. Cook for 1 hour.
14. When the vegetables have become very tender, add salt and pepper to your preparation.
15. Cut the cod into pieces.
16. Incorporate the cod pieces into the preparation.
17. Cook the cod for 2 minutes.
18. You can now serve and enjoy your delicious meal.