Thanks to chef Idi Israelovits for the recipe!

Printable version

Ingredients: (for 6 people)
1 big white snapper-fillet only
6 asperagus
6 eggs - hard boiled and split
1 cup of green peas
Celeri
1 leek
Spring onion and parsley
3 potatos - skin removed, boiled and sliced
Dry chilli pepper
Bay leaf
4 cloves of garlic
1 onion
1 glass of white wine
1 glass of fish stock
100 gr. olive oil
2 english pepper
1 star of anis
Paprika
Salt
Pepper

Preparation
In a big pan saute onion and garlic with English pepper and dry chilli.
Add Bay leaf leek and celeri. Put the fish on top and after one minute roll over.
Add slices of potato, green peas and asperagus on the side of the pan.
Add fish stock, anis, paprika salt and pepper. Add the eggs and boil.
Add wine and cook for 5 more minutes.
Sprinkle parsley and spring onion.

Serve hot!

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!