Curry soup with fish and rice

Name: Curry soup with fish and rice
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 200 g Leeks (leek); 200 g Cod fillet; 1 TEASPOON Oil; 7-10 Tbsp Curry; 1/4 l clear chicken stock (instant); 7-10 Tbsp colourful pepper; 7-10 Tbsp Herb bouquet

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
200 g Leeks (leek)
200 g Cod fillet
1 TEASPOON Oil
7-10 Tbsp Curry
1/4 l clear chicken stock (instant)
7-10 Tbsp colourful pepper
7-10 Tbsp Herb bouquet

Directions

1
Put the rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. In the meantime clean, wash and cut leek into thin rings. Wash the fish, dab dry and cut into cubes.
2
Heat the oil. Fry the fish cubes briefly in it. Season with salt and curry. Briefly sauté the leek. Deglaze with broth. Cook over medium heat for about 5 minutes. Season again with salt and pepper.
3
Fold in rice. Serve garnished with a bouquet of herbs.