Cod with spicy pineapple vegetables

Name: Cod with spicy pineapple vegetables
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g Leeks (leek); 1 (approx. 300 g) Baby pineapple; 1 small apple; 1 chunk of fresh ginger; 1 small red chili pepper; 1 knife tip Cloves; 1 (approx. 125 g) Cod steak; 1 TABLESPOON Lemon juice; 1/2 bunch Dill; some stem(s) Chervil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 ml Vegetable broth (instant); 40 g Wholemeal rice; 7-10 Tbsp Chillies

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

150 g Leeks (leek)
1 (approx. 300 g) Baby pineapple
1 small apple
1 chunk of fresh ginger
1 small red chili pepper
1 knife tip Cloves
1 (approx. 125 g) Cod steak
1 TABLESPOON Lemon juice
1/2 bunch Dill
some stem(s) Chervil
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 ml Vegetable broth (instant)
40 g Wholemeal rice
7-10 Tbsp Chillies

Directions

1
Clean and wash the leek and cut it into slanted rings. Peel and slice the pineapple. Cut out stalk, cut pineapple into pieces. Wash, quarter and core apple, cut into slices.
2
Peel the ginger and chop very finely. Remove the seeds from the chilli pepper, rinse and cut into fine strips. Mix the prepared ingredients with clove powder and place in a saucepan. Wash the fish, dab dry and sprinkle with lemon juice.
3
Wash the herbs, dab dry, put aside some dill for garnishing. Finely chop the rest. Season fish with salt and pepper and sprinkle with herbs, press on a little. Put the fish on the vegetables, pour on the stock.
4
Cover and let simmer at medium heat for 25-30 minutes. In the meantime cook rice in boiling salted water for about 15 minutes, drain. Season vegetables with salt and pepper. Arrange vegetables, rice and fish.
5
Garnish with dill and chilli peppers.