Creamy Fish Stew

Name: Creamy Fish Stew
Ingredients: 250 g long-grain rice; 1 tbsp sunflower oil; 1 None onion, diced; 50 ml white wine; 400 ml fish stock; 200 g whipping cream; 1 tbsp cornflour; 1 None tomato, deseeded and diced; Pinch None saffron; 1/4 tsp cayenne pepper; None None Juice of 1/2 lemon; 500 g white fish fillets, cut into cubes; None None Coriander leaves and lemon wedges, to serve

13 ingredients

3 steps

Ingredients

250 g long-grain rice
1 tbsp sunflower oil
1 None onion, diced
50 ml white wine
400 ml fish stock
200 g whipping cream
1 tbsp cornflour
1 None tomato, deseeded and diced
Pinch None saffron
1/4 tsp cayenne pepper
None None Juice of 1/2 lemon
500 g white fish fillets, cut into cubes
None None Coriander leaves and lemon wedges, to serve

Directions

1

Bring 2 cups water to a boil. Stir in rice and simmer for 15-20 mins, until tender.
2

Heat oil in a saucepan. Add onions and saute for 1-2 mins. Deglaze pan with wine and simmer for 4-5 mins. Add fish stock and cream. Simmer for 5-6 mins. Add cornstarch slurry, tomato, saffron, cayenne and lemon juice. Season.
3

Add fish and simmer for 4-5 mins, until cooked to your liking. Drain rice and distribute between serving bowls. Ladle fish stew over top. Garnish with lemon wedges and cilantro. Serve.