Fish Fillet with Colorful Vegetables with homemade vegetable stock

👨‍🍳 Method

For the Pan-Seared Cut

1. 1
   Pat the fish thoroughly dry with paper towels and sprinkle the salt, black pepper and paprika over the top.
2. 2
   Heat the olive oil in a heavy pan over medium-high heat.

   StoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Lay the fish in the pan in a single layer and fry 3–4 minutes.

   StoveFrying pan
4. 4
   Flip gently and fry 3–4 minutes more.

   Stove
5. 5
   Remove the fish and set aside. In the same pan, fry the garlic for a minute, until fragrant.

   Stove
6. 6
   Add the red bell pepper, yellow bell pepper and carrot and cook 3 minutes, stirring.

   Stove
7. 7
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
8. 8
   Bring to a boil over high heat and skim off the foam.

   Stove
9. 9
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
10. 10
    Strain the stock through a fine sieve.

    Fine sieve
11. 11
    Add the beans and stock and cook 5 minutes.

    Stove
12. 12
    Add the lemon juice, return the fish to the pan and heat 2 minutes. Serve.

    Stove