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🍽️ Fish Ragout

561 kcal · 30 min · 4 servings

Ingredients

• 600 g white fish fillet (kitchen-ready, skinless, e.g. monkfish, cod, dogfish)
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 200 ml dry white wine
• 400 g peeled tomatoes (can)
• 300 ml fish stock
• 200 ml vegetable broth
• 3 stalks celery
• 200 g long-grain rice
• salt
• cayenne pepper
• 1 tbsp lemon juice
• 40 g peanuts (unsalted)
• 3 thyme sprigs
• 3 sage leaves
• 20 g butter

Instructions

1. 1. Rinse the fish under running water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the fish into bite-sized pieces.
4. 4. Peel the onion and the garlic.
5. 5. Slice the onion into thin slices.
6. 6. Dice the garlic into small cubes.
7. 7. Heat the oil in a pot.
8. 8. Sauté the onion slices and garlic cubes in it.
9. 9. Deglaze the mixture with the white wine.
10. 10. Add the tomatoes, stock, and broth.
11. 11. Simmer the sauce for approx. 20 minutes over medium heat, stirring occasionally.
12. 12. Clean and wash the celery.
13. 13. Remove the fibrous strings from the celery.
14. 14. Slice the celery.
15. 15. Bring 400 ml of salted water to a boil.
16. 16. Cook the rice in it for approx. 20 minutes until al dente.
17. 17. Add the celery slices to the rice about 5 minutes before the end of the cooking time.
18. 18. Place the fish pieces into the tomato sauce.
19. 19. Let the fish cook for approx. 5 minutes.
20. 20. Season the ragout with salt and cayenne pepper.
21. 21. Adjust the taste with lemon juice.
22. 22. Chop the nuts coarsely.
23. 23. Wash the herbs.
24. 24. Stir the butter into the rice.
25. 25. Place the fish ragout in the bowl.
26. 26. Serve it together with the celery rice.

Nutrition per serving

• kcal: 561
• Protein: 42 g · Fett/Fat: 18 g · Carbs: 45 g