Divide the fish still frozen into cubes. Sauté the onion in fat, add the diced pepperoni (if you don’t like hot pepper, you can also leave it out, today’s had it all! ), then add the fish, season with salt, pepper and season to taste, add vegetables, roast, then add the paradeis pulp and the diced tomatoes, add the hominy from the can, simmer a little, then fold in the créme fraiche – season if necessary – done! (I do everything together always on high heat, so that the Tk stuff is through but the fish does not disintegrate too much).
Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!
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