Fish stew "Nice"

Ingredients for 4 servings:

• 2 bell peppers, yellow
• 1 bulb(s) of fennel
• 4 spring onions
• 2 onions
• 2 garlic cloves
• 1 chili pepper(s)
• 150 g rice (long grain rice)
• 2 tbsp pastis, (alternatively anise tea)
• 1 can of tomatoes, chopped
• 300 ml white wine
• 300 ml vegetable stock
• 600 g fish fillet(s), white, firm flesh (e.g. cod)
• 1 bunch of parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel and quarter the bell peppers and remove the cores. Wash the bell peppers and cut into strips. Wash, trim, and halve the fennel and remove the stalks. Cut the fennel into strips. Peel the spring onions and cut into approximately 1 cm wide pieces. Peel and finely chop the onions and garlic. Deseed, wash, and finely chop the chili pepper. Sauté the onion and garlic in hot oil in a large pot. Add the rice and sauté briefly. Deglaze with the anise schnapps. Add the tomatoes, bell peppers, spring onions, and fennel to the pot. Season with salt, then pour in the wine and stock. Simmer the stew for about 20 minutes. Rinse the fish, pat dry, and cut into pieces. Add it to the pot 8 minutes before the end of the cooking time. Chop the parsley leaves and mix into the stew. Add more salt and pepper to taste, if desired. Serve garnished with parsley and white bread, if desired.