Summer Vegetable And Fish Stew With Bulgur Wheat - cooking recipe

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

Preparation

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.
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.
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.