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1 vote | 2538 views

I found this recipe on Ia
Africa by H Geyser, Tried it as it originated from the fishing village of my birth, Hout Bay on the Cape Peninsula .
Very tasty and warming

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $1.38 view details
  • 1kg filleted White fish cut into chunks
  • 1 small red and 1 small yellow pepper sliced into strips
  • 2 cloves of garlic finely chopped
  • 4 ripe yet firm plum tomatoes roughly chopped
  • 1 leek finely sliced
  • 2 spring onions finely chopped
  • A sprig of fresh sage and thyme, finely chopped
  • 3 bay leaves
  • 130ml white wine
  • 1 cube of vegetable stock
  • A light sprinkling of paprika
  • 2 tablespoon butter
  • Juice of ½ lemon
  • 150ml crème fraiche
  • Salt and coarsely ground black pepper

Directions

  1. In a saucepan melt the butter and add bay leaf, sage, thyme, garlic, spring onion, peppers and leek.
  2. Simmer until soft, then add the chopped tomatoes.
  3. Add the wine, cover and simmer on low heat for 10 minutes.
  4. Add the vegetable stock and crème fraiche, warm through then add the fish chunks.
  5. Cover and simmer for about 10 minutes, depending on the size and thickness of the fish. Be careful not to overcook.
  6. When the fish is cooked (not falling apart, but has gone opaque) add pepper, salt and lemon juice to taste.
  7. Serve with mashed potatoes, baby potatoes or, my favourite, basmati rice.
  8. Footnote: If you enjoy food with a little kick you can add a chopped chili or two.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 419g
Recipe makes 4 servings
Calories 519  
Calories from Fat 134 26%
Total Fat 15.52g 19%
Saturated Fat 11.45g 46%
Trans Fat 0.0g  
Cholesterol 193mg 64%
Sodium 598mg 25%
Potassium 887mg 25%
Total Carbs 29.76g 8%
Dietary Fiber 0.7g 2%
Sugars 25.63g 17%
Protein 57.32g 92%

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