Paprika fish pan with rice

Name: Paprika fish pan with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, white pepper; 600 g Cabbage filet; 2-3 TABLESPOONS Lemon juice; 250 g Long grain rice; 2 TABLESPOONS Oil; 1 medium onion; 1 Garlic clove; 3 Peppers; 7-10 Tbsp (e.g. red, green and yellow); 1-2 TEASPOONS Edesweet peppers; 1/4 Vegetable broth (instant); 150 g Sour cream or crème fraîche; 1/2 bunch Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, white pepper
600 g Cabbage filet
2-3 TABLESPOONS Lemon juice
250 g Long grain rice
2 TABLESPOONS Oil
1 medium onion
1 Garlic clove
3 Peppers
7-10 Tbsp (e.g. red, green and yellow)
1-2 TEASPOONS Edesweet peppers
1/4 Vegetable broth (instant)
150 g Sour cream or crème fraîche
1/2 bunch Parsley

Directions

1
For the rice, boil 1/2 l salted water. Wash the fish, dab dry and dice coarsely. Sprinkle with lemon juice, season. Cover the rice and cook it in salted water for about 20 minutes
2
Fry the fish in hot oil until golden brown all around. Peel and chop onion and garlic. Clean, wash and chop the peppers. Remove fish from the pan
3
Steam onion, garlic and paprika in the frying fat for about 5 minutes. Season with salt, pepper and sweet paprika. Deglaze with stock, bring to the boil and braise for 5-6 minutes
4
Stir in sour cream, season to taste. Add fish cubes and carefully reheat. Wash and chop the parsley and sprinkle over it. Add the rice