Fish stew
easy
30 mins
30 mins
Ingredients
- 1 pack of (250 g) Long grain with wild rice
- 7-10 Tbsp Salt
- 1 medium red pepper
- 1 collar Spring onions
- 600 g Redfish fillets
- 7-10 Tbsp juice of 1/2 lemon
- 1 medium onion
- 30 g Butter or margarine
- 100 ml Fish stock (from the glass)
- 2 cl White wine
- 1 cl dry wormwood (e.g. Noilly Prat)
- 2 (200 g each) Cup of whipped cream
- 1/2 potty Basil
- 1 package Saffron threads
- 7-10 Tbsp Cayenne pepper
- 2 Egg Yolk
Directions
- 1
Boil the rice in 1/2 litre water and 1/2 teaspoon of salt and cook for 20 minutes. Clean and wash the pepper and cut it into small lozenges. Wash, clean and slice spring onions. Blanch vegetables in salted water for 2 minutes and drain. Wash fish, dab dry, sprinkle with lemon juice, salt and cut into bite-sized pieces.
- 2
Peel onion and cut into fine cubes. Melt the fat in a pan and fry the diced onion until transparent. Add stock, white wine, vermouth and 1 1/2 cup of cream, bring to the boil. Add the fish, cover and cook over a low heat for 4-5 minutes. Remove the fish. Wash the basil, put something aside for garnishing. Cut remaining basil into fine strips. Bring sauce with saffron and basil strips to the boil. Season to taste with salt and pepper. Mix the egg yolks and the rest of the cream and add to the sauce (do not bring to the boil).
- 3
Wash the basil, put something aside for garnishing. Cut remaining basil into fine strips. Bring sauce with saffron and basil strips to the boil. Season to taste with salt and pepper. Mix the egg yolks and the rest of the cream and add to the sauce (do not bring to the boil). Warm the fish and vegetables in the sauce and garnish with basil. Add rice extra
- 4
Per person approx. 3610 kJ/ 860 kcal
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