Fish Ragout

Ingredients

• 600 g white fish fillet (ready-to-cook, skinless, e.g. black cod, cod, monkfish)
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 200 ml dry white wine
• 400 g peeled tomatoes (canned)
• 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 unsalted peanuts
• 3 thyme sprigs
• 3 sage leaves
• 20 g butter

Instructions

1. 1.

   Wash the fish, pat dry, and cut into bite-sized pieces. Peel the onion and garlic; slice the onion thinly and dice the garlic.

2. 2.

   Heat oil in a pot and sauté the onion with the garlic. Deglaze with white wine. Add tomatoes, stock, and broth, stirring occasionally, and simmer for about 20 minutes over medium heat.

3. 3.

   Meanwhile, clean, wash, strip, and slice the celery. Cook rice in 400 ml salted water until al dente, about 20 minutes; add celery slices about 5 minutes before the end of cooking.

4. 4.

   Place the fish in the tomato stock and let it cook for about 5 minutes. Season with salt and cayenne pepper, then finish with lemon juice. Roughly chop peanuts and wash herbs. Finish rice with butter. Finally, combine with the fish ragout and serve over celery rice.