Fish stew
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 500 g Saithe fillet
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Salt
- 100 g Parboiled Reis
- 1 red, yellow and green peppers
- 200 g Courgette
- 125 g Tomatoes
- 2 TABLESPOONS Butter or margarine
- 2 TABLESPOONS Flour
- 100 g Whipped cream
- 1 glass (400 ml) Fish stock
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lime juice
- 1/2 Pot of lemon balm
- 7-10 Tbsp Lemon and lime julienne
Directions
- 1
Wash the pollack, cut it into bite-sized pieces, sprinkle with lemon juice and salt. Let the rice swell in boiling salted water for 15-18 minutes. Clean and wash the vegetables. Dice peppers, slice zucchini, cut tomatoes into slices. Heat fat in a pot. Sauté peppers and zucchini. Dust with flour, sweat briefly and deglaze with fish stock. Add cream, bring to the boil and continue cooking for about 5 minutes at medium heat. Let the fish and tomatoes simmer for about 10 minutes. Season to taste with salt, pepper and lime juice. Wash lemon balm and cut into fine strips. Before serving, sprinkle the ragout with lemon balm and, if desired, julienne. Serve with rice
- 2
Plate + cloth: ASA
- 3
Glass fruits: Kosta Boda
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