Fish with Bell Pepper Ragout
Put the rice in a sieve and rinse with cold water. Bring 2 cups of water and the vegetable stock to a boil. Add the rice, cover and simmer for 30 to 35 minutes.
Cut the fish fillet in about 3 x 3 cm (approximately 1 x 1 inch) pieces and drizzle with vinegar. Marinate for 2 to 3 minutes and then pat dry with paper towels.
Peel the onions and cut into 5 mm (approximately 1/8 inch) wide rings. Rinse, halve, remove seeds and ribs and cut the bell peppers into thin strips. Rinse the parsley, shake dry, pluck the leaves and chop finely. Heat the sesame oil in a saucepan and saute the onion rings and pepper strips until the onions are tender. Place the fish on top. Season with sea salt and pepper. Add the white wine and bring to a boil. Reduce the heat and simmer for about 10 minutes.
Remove the fish cubes and keep warm. Stir the crème fraîche and tomato paste into the sauce. Season with sea salt, pepper, paprika and garlic vinegar. Return the fish to the pan until reheated. Serve the rice with the fish and ragout. Sprinkled with chopped parsley before serving.