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Fish ragout
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Ingredients
Directions
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Bring the fish stock to a boil and poach the fish for about 3 minutes.
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Remove the fish from the pan and set aside. Boil the paprika cubes for about 2 minutes in the fish stock. Drain into a sieve over a bowl.
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Heat the butter and fry the light part of the spring onion. Add the flour and stir well.
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Slowly add the fish stock while stirring gradually and stir into a bound mixture.
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Pour in the coconut milk and heat without cooking. Season with salt and freshly ground pepper.
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Put the fish fillet and peppercorns through.
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Serve the ragout with the rice, garnish with crayfish if necessary and sprinkle with the leaves of the spring onions.
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Nutrition
715Calories
Sodium0% DV0g
Fat34% DV22g
Protein66% DV33g
Carbs32% DV95g
Fiber0% DV0g
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