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Fish ragout
 
 
4 ServingsPTM25 min

Fish ragout


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Directions

  1. Bring the fish stock to a boil and poach the fish for about 3 minutes.
  2. 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.
  3. Heat the butter and fry the light part of the spring onion. Add the flour and stir well.
  4. Slowly add the fish stock while stirring gradually and stir into a bound mixture.
  5. Pour in the coconut milk and heat without cooking. Season with salt and freshly ground pepper.
  6. Put the fish fillet and peppercorns through.
  7. 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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