Summer Vegetable And Fish Stew With Bulgur Wheat

Name: Summer Vegetable And Fish Stew With Bulgur Wheat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g red snapper fillet, cut into cubes; 2-3 tbsp lemon juice; 3-4 tbsp olive oil; 350 g yellow peppers, deseeded and diced; 300 g courgette, thinly sliced; 2 None onions, diced; 2 None garlic cloves, crushed; 900 ml vegetable stock; 1 tbsp dried mixed herbs; 2 x 400 g cans peeled plum tomatoes; 15 g butter; 150 g bulgur wheat

Servings: persons

600 g red snapper fillet, cut into cubes
2-3 tbsp lemon juice
3-4 tbsp olive oil
350 g yellow peppers, deseeded and diced
300 g courgette, thinly sliced
2 None onions, diced
2 None garlic cloves, crushed
900 ml vegetable stock
1 tbsp dried mixed herbs
2 x 400 g cans peeled plum tomatoes
15 g butter
150 g bulgur wheat

1
Mix the fish and lemon juice together then cover and chill for 20-30 mins. Meanwhile, heat the oil in a saucepan, add the pepper, zucchini, and half the onions and saute for 4-5 mins, stirring. Mix in the garlic and saute for 1-2 mins, then pour in 2 1/2 cups stock and season with salt and pepper. Mix in the herbs and tomatoes. Bring to a boil, then reduce the heat and simmer for 10-15 mins.
2
Meanwhile, heat butter in a small saucepan, add the remaining onion and saute for 4-5 mins, stirring. Pour in remaining stock and the bulgur wheat. Bring to a boil then cover and simmer over a low heat for 15-20 mins, stirring occasionally.
3
Drain the fish and season. Lower it into the vegetable stew and leave to simmer for 5-7 mins until cooked through. Season to taste. Divide the stew between 4 bowls and spoon over a little of the bulgur wheat. Serve.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 600 g red snapper fillet, cut into cubes, 2-3 tbsp lemon juice, 3-4 tbsp olive oil, 350 g yellow peppers, deseeded and diced, and more.

Yes, Summer Vegetable And Fish Stew With Bulgur Wheat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!