Fish stew with rice

Name: fish stew with rice
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300 g White rice; 500 g frozen pangasius fillet; 1 onion; 350 g fresh leek; 2 el unsalted butter or margarine; 100 ml tap water; 2 el French mustard; 125 ml fresh cream; 300 g Parisian carrots bag

Fish dish with white rice, pangasius fillet, onion, leek, mustard, whipped cream and carrots.

Ingredients

300 g White rice
500 g frozen pangasius fillet
1 onion
350 g fresh leek
2 el unsalted butter or margarine

100 ml tap water
2 el French mustard
125 ml fresh cream
300 g Parisian carrots bag

Directions

Boil the rice according to the instructions on the package.
Cut the pangasius fillets into pieces and scoop them with some salt.
Chop the onion. Wash and cut the leek in oblique rings.
Melt the butter and fruit the onion and leeks 5 min.
Add the water, the mustard and whipped cream and bring everything to the boil.
Add the carrots and the pieces of fish and stew the dish covered for 15 minutes.
Season with salt and pepper. Serve with the rice.