Ingredients
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600gr. fish fillet (perch or hake) in medium size pieces from one of the Blue Island Fish
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3 tablespoons olive oil
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2 medium size onions, in medium size pieces
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3 bunches celery, in medium size pieces
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2 large carrots, in medium size pieces
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2 large potatoes, in medium size cubes
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2 Florina peppers (from a jar) in medium size rings
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3-4 sprigs of grated fresh thyme or ½ tablespoon dried thyme
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1-2 bay leaves
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1 tin chopped tomatoes
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Salt
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A few drops of Tabasco sauce (or pepper)
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Finely chopped parsley, for garnish
Instructions
Heat the oil in a large heavy-bottomed saucepan, over a medium heat. Add the onions, celery and carrot, season with salt and pepper and sauté for 6-7 minutes, until the vegetables reduce a little.
Add the potatoes, peppers, bay leaves and thyme and sauté for another 3-4 minutes. Then, add the tomato and 1 litre of water, cover and boil over a medium heat for 15 minutes or until the vegetables are tender.
Add the fish pieces and Tabasco, boil for another 5-6 minutes or until the fish is done, but not dry.
Remove from the heat, add the parsley and serve in deep plates or bowls, making sure to add a little of everything to each serving.
Serve with bread.
Bon appétit!
