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Pisca Stoba (fish stew): recipe illustration
Fish & seafood

Pisca Stoba (fish stew)

White fish fillets simmered in a tomato sauce with onions and peppers, flavored with thyme. A light and tasty stew, typical of everyday cooking on the island.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

225 kcal per serving

Protein
28.9 g
Carbohydrates
6.7 g
of which sugars
5.4 g
Fat
8.2 g
of which saturated fat
1.3 g
Fiber
3.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Fry the sliced onion and pepper in the oil for 5 minutes.
  2. Add the garlic, then the chopped tomatoes and thyme, and cook for 5 minutes.
  3. Pour in the water, season and simmer for 5 minutes.
  4. Lay the fish fillets, cut into large pieces, into the sauce.
  5. Cover and cook for 8 to 10 minutes over low heat, until the flesh flakes easily.
  6. Drizzle with lemon juice and serve with rice.

Variations and tips

Spicier version. Add a chopped chili with the tomatoes for a more piquant sauce.

More ideas

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Original Ecomely recipe.