Fish ragout with curry, leek and orange

Ingredients for 2 servings:

• 200 g fish fillet(s), firm, e.g. pollock, cod, victoria perch
• 1 dashes lemon juice
• 1 tbsp rapeseed oil
• 1 stalk(s) leek
• 2 tsp curry powder
• 1 orange(s)
• 400 ml fish stock, alternatively vegetable stock
• 150 ml cream or plant-based alternative
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

fruity and spicy fish dish without coconut milk

Rinse the fish fillets with cold water and pat dry with kitchen paper. Cut the fillets into bite-sized pieces and toss with the lemon juice, then set aside. Cut the leek lengthwise and wash thoroughly under running water, drain well, and cut into thin rings. Heat the oil in a saucepan and add the leek, stirring constantly. It shouldn’t brown. Sprinkle with curry powder and stir briefly. Now pour in the fish stock or vegetable broth and add the fish. Let everything simmer gently. Season with salt and pepper. Wash the orange in hot water, dry, and fillet it. Cut off a generous amount of the top and bottom to reveal the flesh. Then peel all around to reveal the pure flesh and remove all the white part. Then cut out the fillets, collecting the juice and squeezing out the empty orange peels by hand. The juice can be poured straight into the saucepan. When the fish and leek are cooked, add the cream. 150 ml is usually sufficient. If you prefer it creamier, add 200 or 250 ml. Bring everything to a boil, then turn off the heat and gently stir in the orange segments to warm them through. Serve with rice.