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Spicy fish ragout

updated

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Ingredients for 2 servings:

  • 350 g fish fillet(s) (pollock)
  • lemon juice
  • 4 tsp margarine
  • 4 tsp flour
  • 100 ml milk
  • 1 tsp broth, instant
  • 100 g tomatoes
  • 100 g peas (frozen)
  • 1 tbsp capers
  • 2 tsp wine
  • salt and pepper
  • ⅛ liter of water
  • Worcestershire sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious and low in calories

Clean the fish fillet and cut into cubes. Drizzle with lemon juice and season with salt. Melt the margarine in a saucepan. Add the flour and 1/8 liter of water and the milk, stirring constantly. Add the stock and fish cubes to the pan and cook over low heat for about 15 minutes. Wash and dice the tomatoes, and heat them in the sauce along with the peas and capers. Season to taste with wine, salt, pepper, and Worcestershire sauce, and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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