Cut onion into very fine cubes and sauté in hot oil until translucent. Rinse the bell bell pepper, remove the seeds and cut into strips, add to the onion and steam briefly.
Rinse the tomatoes, remove the skin, cut into slices and add to the vegetables. Extinguish with the clear soup and season with the spices.
Cook the vegetables at low temperature for 10 minutes. Rinse fish, dry, cut into cubes, season with salt and sprinkle with juice of one lemon.
Place fish cubes on top of vegetables, cook at low temperature for another 10 min. Serve sprinkled with finely chopped parsley.
Serve with whole wheat bread
Tip: Always use aromatic spices to refine your dishes!
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