Preparation
Peel the onions and garlic. Roughly chop the onions and cut the garlic into fine slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_1_M.jpg)
Halve the peppers, deseed and cut into 1cm cubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_2_M.jpg)
Heat oil in a pan. Fry the onions and garlic over a medium heat for 5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_3_M.jpg)
Place the peppers in the pan and cook for 4 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_4_M.jpg)
Add the paprika and stock, bring to the boil and simmer for 5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_5_M.jpg)
Pour in the soy cream and continue to simmer for another 4 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_6_M.jpg)
Grate the lemon zest and squeeze half the juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_7_M.jpg)
Add the lemon zest to the sauce.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_8_M.jpg)
Cut the fish into 2cm thick pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_9_M.jpg)
Season the fish with pepper and add to the vegetables in the pan. Simmer, covered, for 7-8 minutes over a medium heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_10_M.jpg)
Wash the parsley, shake dry and chop the leaves. Season the fish stew with salt, pepper, lemon juice and parsley.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000505/000505_step_11_M.jpg)