Fish ragout

Ingredients for 4 servings:

• 400 g fish, pollock (or other fish of your choice)
• 2 carrots
• 2 tbsp olive oil or other high-quality
• ½ liter of water
• 300 g peas, frozen
• salt and pepper
• 3 tbsp sauce thickener
• Herbs, of your choice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the fish, pat dry, and drizzle with lemon juice. Peel the carrots, slice them thinly, and sauté them in hot oil until al dente. Add the water, bring to a boil, and stir in the gravy thickener with herbs (or instant herb sauce, if desired). Add 300g of frozen peas and the diced fish, and cook over low heat with the lid closed for 3-5 minutes. Season with salt and pepper, if desired, and serve with rice or mashed potatoes. Serve with a nice mixed salad—delicious!