Fish Stew with Celery Rice
A hearty stew with a twist: the fish stew with celery rice from Spoonsparrow tastes deliciously seasoned and always goes down well.
Ingredients
- 2 stalks celery
- 250 g long-grain rice
- Salt
- 2 onions
- 3 tbsp olive oil
- 2 tbsp peeled chopped almonds
- 200 ml dry white wine
- 200 ml rich vegetable broth
- 400 g canned diced tomatoes
- 2 Bay leaves
- Salt
- black pepper (ground)
- 600 g cod fillet
- 0.5 bunch thyme
Instructions
-
1.
Wash and trim the celery, then dice finely. Cook the rice in 500 ml boiling salted water. Add the celery halfway through cooking and simmer on low heat.
-
2.
Peel and slice the onions into rings. Heat oil in a pot or Dutch oven. Sauté the onions, add the almonds and lightly toast them. Pour in wine, broth, tomatoes, and bay leaves; season with salt and pepper and let reduce for 20 minutes over low heat.
-
3.
Meanwhile, rinse the cod, pat dry, and cut into 8-12 pieces. Season with salt and pepper. Rinse thyme, shake dry, strip leaves from stems. Stir thyme into the sauce five minutes before the stew finishes cooking. Place fish on top and cover to finish cooking.
-
4.
Serve the fish stew with celery rice plated nicely. Garnish with fresh thyme if desired.
