Creamy Fish Stew And Rice

• 1 cup long grain rice
• 2/3 lb salmon fillet, cut into chunks
• 1 lb white fish fillet, cut into chunks
• 1/2 None lemon, juiced
• 2 tbsp sunflower oil
• 4 None large raw prawns, peeled
• 1 cup fish stock
• 1 cup heavy cream
• 2 tbsp cornstarch, mixed with a little water to make a slurry
• 2-3 tbsp white vermouth
• 1 None lime, juiced
• None None fresh dill and sliced lime, to serve

1. Cook the rice in a large pot of boiling, salted water according to the package instructions.
2. Sprinkle the fish with lemon juice. Heat the oil in a saucepan, add the fish and prawns and cook for 2-3 mins and season. Remove from the pan and set aside.
3. Pour the stock and cream into the pan. Mix in the slurry, bring to a boil and simmer for 2-3 mins, stirring. Add the fish and prawns back into the pan and simmer for 2-3 mins over low heat. Mix in the vermouth and lime juice and season to taste.
4. Drain the rice and divide between 4 plates. Spoon the fish stew on top and garnish with dill and lime. Serve.

long grain rice, salmon fillet, white fish fillet, lemon, sunflower oil, prawns, fish stock, heavy cream, cornstarch, white vermouth, lime, dill

Taken from recipes-plus.com/api/v2.0/recipes/16270 (may not work)