Spicy fish stew

Ingredients for 2 servings:

• 200 g fish fillet(s) (pollock or similar)
• 500 ml broth
• 4 medium-sized gherkins
• 1 m.-sized onion(s)
• 2 tbsp bacon, lean
• 3 tsp curry powder
• 1 pinch of pepper (cayenne pepper)
• 2 tbsp flour
• 1 lemon(s)
• 125 g rice
• 1 bay leaf
• 5 grains of allspice

Instructions

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

Clean the fish, brush with lemon juice, and season with salt. Cut into cubes or strips, pour over the remaining lemon juice, and let it rest for about 10 minutes. Meanwhile, fry the bacon and onions and deglaze with the broth. Add the sliced ​​or diced gherkins. Season with plenty of curry and a little cayenne pepper, and let it wilt briefly. A short rest to let it simmer further enhances the flavor. Now add the prepared fish to the broth and cook for about 10 minutes. I serve it with rice, which is cooked with the bay leaf, allspice berries, and a little salt for the usual cooking time. If you like, you can garnish the whole thing with fresh tomatoes or bell peppers, or whatever you like.