Fish Stew with Rice

Ingredients

• 700 g redfish fillet
• 200 g long-grain rice
• 1 onion
• 1000 g chunked tomatoes (ready-made, 2 packs)
• 2 tbsp small capers
• 1 bay leaf
• 2 tbsp butter
• Salt
• black pepper (freshly ground)
• 2 tbsp lemon juice
• 1 bundle basil (cut into strips)

Instructions

1. 1.

   Cut the fish fillet into bite-sized pieces, season with salt and pepper, and drizzle with lemon juice.

2. 2.

   Bring the rice to a boil in water doubled in amount, lightly salted, cover and let it simmer on low heat until cooked through.

3. 3.

   Peel and finely chop the onion; sauté in hot butter in a large pot until translucent. Add the bay leaf briefly, then add tomatoes and broth, season with salt and pepper, cover and simmer for about 10 minutes.

4. 4.

   Add the fish to the tomato sauce and cook for about 4 minutes until done, stir in the cooked rice, fold in capers, and sprinkle with basil strips before serving.