Fish Stew with Eggplant and Tomatoes

For the fish stew with eggplant and tomatoes, clean the fish and acidify with lemon juice or vinegar.

Sauté the diced onion in hot oil until translucent. Salt the fish and place on top of the onion, sprinkle with paprika.

Cut tomatoes into thick slices and eggplant into large cubes and place over fish. Sprinkle with salt and thyme, add the soup and cook everything for about 25 minutes. Season the fish stew with eggplant and tomatoes to taste and sprinkle with cheese, finish with chives.

Preparation Tip:

Fresh white bread tastes very good with fish stew with eggplant and tomatoes.

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