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Carbonell Stew


main course
5 people
40 mins cooking time + 25 mins preparation


1 kg fish of in pieces
salt to taste
8 tbsp of oil Carbonell Grapeseed Oil
2 large onions, sliced
1 medium green capsicum, cut into slices
1 medium red capsicum, cut into slices
3 medium tomatoes, cut into slices
2 tbsp chopped parsley or coriander
pepper sauce to taste


Season the fish with salt and refrigerate for about 30 minutes.
Drizzle the bottom of a frying pan or casserole with a little Carbonell Grapeseed Oil.
Place the fish side by side filling the entire pan.
Distribute the onion, capsicum, tomato and parsley around the fish. Sprinkle with salt, season with pepper sauce, and drizzle with half the oil.
Cover with a lid and simmer for about 25 minutes or until the vegetables soften and the fish is cooked.


Cut the peppers and onions the same thickness (about 0.2 mm) and the tomato a little thicker, to allow for the difference in cooking time, so the vegetables retain their shape when cooked.

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