Fruity fish stew

Ingredients for 3 servings:

• 600 g fish fillet(s)
• 1 lemon(s)
• ½ tsp salt
• 1 apple
• 2 slice(s) pineapple from the can
• 1 onion(s)
• 2 tbsp fat
• 1 tbsp curry
• 1 tbsp flour
• 150 g sweet cream
• 150 ml broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the fish fillet and pat dry with a paper towel. Squeeze the lemon, drizzle the fish with lemon juice on both sides, and season with salt. Cut the fish into large cubes. Wash the apple, peel it with a vegetable peeler, cut it into quarters, and remove the core. Cut the apple into small cubes. Drain the pineapple in a sieve and cut it into small cubes. Peel the onion and cut it into small cubes. Heat the fat in a saucepan and sauté the onion cubes. Add the curry and flour and stir. Pour in the cream and stock and stir well. Add the apple and pineapple cubes. Place the fish cubes on top of the fruit and let them simmer over low heat for about 30 minutes until cooked.