Pepper – Tomato – Fish Pot

Ingredients for 3 servings:

• 4 fish fillet(s) (pollock or redfish), frozen
• ½ liter broth
• 1 bag of rice
• 1 bell pepper(s)
• 2 m.-large gherkins, finely chopped
• 2 tbsp bacon, lean, diced
• 2 small onions, diced
• 250 ml tomato(s), pureed (alternatively tomato paste)
• curry powder
• Cayenne pepper
• pepper
• Worcestershire sauce
• Salt
• dill
• 2 tbsp whipped cream
• 1 lemon(s), the juice
• ½ apple
• oil
• 1 tbsp flour
• some water, cold

Instructions

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

Cook rice according to the package instructions. Briefly fry the bacon and onions in heated oil. Trim and finely dice the bell pepper, and add it. Sauté briefly and deglaze with the prepared broth. Add the strained tomatoes or tomato paste, sliced ​​gherkins, and apple pieces. Season with curry powder, dill, cayenne pepper, Worcestershire sauce, and pepper. Add the juice of half a lemon and continue to simmer. Thaw the fish. Clean it, add salt, and cut it into bite-sized pieces. I add it to the simmering broth and let it cook for about 10 minutes. Finally, I mix a tablespoon of flour with cold water (so it doesn’t clump) and stir it into the sauce to thicken it slightly. For a more refined texture, I add a tablespoon of heavy cream. Tip: I serve this dish over my special rice for fish dishes (flavored with bay leaves and allspice—simply add it to the water while cooking) and garnish with a slice of lemon. I haven’t calculated the calories or WW points, but my wife says it’s not that many. The whole thing was an experiment, and in the end, it turned out to be a quick, inexpensive, and savory meal for two. I’d love your feedback.