Fish ragout with rice and vegetables

Name: fish ragout with rice and vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g White rice; 150 g winter carrot; 250 g leeks; 40 g unsalted butter or margarine; 1 leaf dried laurel leaves; 1 el curry powder; 25 g wheat flour; 300 ml semi skimmed milk; 375 g codfish; 225 g frozen garden peas

A tasty recipe. The main course contains the following ingredients: fish, dried laurel leaves and deep-frozen garden peas.

Ingredients

Directions

Boil the rice according to the instructions on the package.
Cut the winter carrot into slices. Wash the leeks and cut into thin rings.
Heat the butter in a large pan and fry the carrots, leek, bay leaf and curry powder for 5 minutes.
Add the flour and cook, stirring for 4 minutes, until this light starts to color (roux). Pour the milk with stirring and bring to the boil.
Stir to a smooth sauce and cook for 15 minutes on low heat.
In the meantime cut the fish into 2 x 2 cm pieces. Add the fish and garden peas to the vegetable mixture for the last 5 minutes.
Remove the bay leaf and serve the ragout with rice.