Fish ragout with fennel

Name: Fish ragout with fennel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 packs (à 250 g) frozen pangasius fillet (e.g. from Vita Vital); 250 g Long grain wild rice mixture; 7-10 Tbsp Salt; 7-10 Tbsp Juice of 1/2 lime; 1 (approx. 300 g) Fennel Tuber; 1 large red pepper; 1/2 Cucumber; 1 Shallot; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 80 g black olives in slices; 100 ml dry white wine; 150 ml Vegetable broth (instant); 1 stalk of dill; 1 TABLESPOON sauce thickener

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 packs (à 250 g) frozen pangasius fillet (e.g. from Vita Vital)
250 g Long grain wild rice mixture
7-10 Tbsp Salt
7-10 Tbsp Juice of 1/2 lime
1 (approx. 300 g) Fennel Tuber
1 large red pepper
1/2 Cucumber
1 Shallot
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
80 g black olives in slices
100 ml dry white wine
150 ml Vegetable broth (instant)
1 stalk of dill
1 TABLESPOON sauce thickener

Directions

1
Take the fish out of the package and let it thaw for 20-30 minutes. Prepare rice in boiling salted water according to package instructions. Wash fish fillet, dab dry and cut into pieces. Drizzle with lime juice. Clean and wash the fennel and bell peppers and cut into strips.
2
Peel and halve the cucumber and cut it into slices. Peel and finely dice shallot. Heat oil. Fennel, paprika and cucumber briefly sauté. Season with salt and pepper. Add wine and stock and bring to the boil and cook for 4 minutes. Add fish and olives and let it simmer for about 6 minutes at low heat. Wash the dill, dab dry and pluck some flags from the stalk. Thicken sauce with sauce thickener.
3
Season with salt and pepper. Add wine and stock and bring to the boil and cook for 4 minutes. Add fish and olives and let it simmer for about 6 minutes at low heat. Wash the dill, dab dry and pluck some flags from the stalk. Thicken sauce with sauce thickener. Arrange rice and ragout on plates