Cod Stew with Rice

5
Average: 5 (1 vote)
(1 vote)
Cod Stew with Rice
share Share
print
bookmark_border Copy URL
Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
500 grams Cod
300 grams Spinach
200 grams Peas (frozen)
2 Tbsps butter
salt
peppers (freshly ground)
Nutmeg
250 grams Long grain rice
2 shallots
250 milliliters dry white wine
1 bay leaf
1 pinch sugar
1 Tbsp Pastry flour
3 Tbsps Crème fraiche
1 fresh lemon (for juice and zest)
1 bunch Chervil
How healthy are the main ingredients?
SpinachLong grain ricesugarsaltNutmegshallot

Preparation steps

1.

Rinse spinach, spin dry and chop coarsely.

2.

Blanch peas in boiling salted water for about 4 minutes, drain, rinse and drain again. Mix with spinach and 1 tablespoon of butter. Season with salt, pepper and nutmeg.

3.

Combine rice and 1 1/2 times larger amount of lightly salted water, cook, covered, for about 20 minutes on very low heat. When rice is done, mix with vegetables and keep warm.

4.

Peel shallots. Coarsely chop one and finely chop another.

5.

Combine wine with 500 ml (approximately 2 cups) of water, 1 teaspoon of salt, sugar, bay leaf and coarsely chopped shallot and simmer for about 10 minutes. Place fish into broth and cook for  about 5 minutes, take out and divide into bite-sized pieces. Strain broth through a sieve.

6.

Heat 1 tablespoon of butter in a pan and saute finely chopped shallot until translucent, stir in flour and sauté briefly. Add 350 ml (approximately 1,5 cup) of  broth and simmer until sauce thickens. Add cream fraiche, lemon juice and zest. Season with salt and pepper.

7.

Rinse chervil, shake dry, pluck leaves, set  some aside for garnishing. Chop the rest finely and combine with rice.

8.

Place fish pieces into sauce and heat through.

9.

Place rice (750 ml) (approximately 3 cups) into buttered bundt pan and invert on warmed plate. Place fish stew in the middle. Garnish with reserved chervil leaves and serve immediately.