1
Step 1
Thaw the fish. Cook the rice or grain according to the packet instructions.
Fish
Pollock stew with fennel and orange
A mild yet flavourful fish stew in which pollock simmers with fennel, leek and carrot in a tomato and curry sauce brightened with orange. Serve with rice or another grain.
YOU WILL NEED
Ingredients
- 400 g pollock fillet
- Rice or another grain for 4 servings
- 3/4 leek
- 1 fennel bulb
- 2 carrots
- 1 tbsp butter or margarine
- 2 tsp curry powder
- 1 tbsp tomato purée
- 500 g finely chopped tomatoes
- 200 ml water
- 1 fish stock cube
- 1 orange
- 150 ml crème fraîche
- Salt and black pepper
- 3 tbsp chopped dill
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Trim and slice the leek and fennel. Peel and slice the carrots.
3
Step 3
Soften the vegetables in butter or margarine in a large pan. Stir in the curry and tomato purée and cook for another minute.
4
Step 4
Add the chopped tomatoes, water and crumbled stock cube. Finely grate the zest of half the orange and squeeze in its juice. Stir in the orange and crème fraîche. Bring to a simmer and season.
5
Step 5
Cut the fish into large pieces and add to the stew. Cover and simmer for about 5 minutes, until cooked.
6
Step 6
Sprinkle with dill and serve with rice or grains.
A DELICIOUS FINISH
What should you serve with it?
White wine
Fresh citrus white wine
Citrus notes and lively acidity echo the orange and suit the delicate fish.
ALCOHOL-FREE OPTION
Chilled orange water with a slice of lemon.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.