Cod with rhubarb sauce

Ingredients for 4 servings:

• 700 g cod fillet(s)
• 500 ml vegetable stock
• 2 tbsp oil
• 1 small onion(s)
• 250 g rhubarb
• 100 ml red wine
• 2 tbsp sugar
• a little ginger root
• 1 tsp mustard, hot
• 1 bunch of chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Finely chop the onion, wash and trim the rhubarb, halve or quarter it lengthwise if necessary, and cut it into 3 cm pieces. Bring the vegetable stock to a boil, add the fish fillets, and cover and simmer over low heat for 5 minutes. For the sauce, sauté the onions in oil until translucent, add the rhubarb, red wine, and sugar, and simmer over low heat for about 4 minutes. Then remove 3 tablespoons of rhubarb before further processing. Add the peeled and grated ginger and mustard to the sauce. Purée the sauce finely with a hand blender, add the removed rhubarb pieces, and heat briefly again if necessary. Serve the fish and the hot rhubarb sauce with chives with rice.