Creamy Fish Stew

• 250 g long-grain rice
• 1 tbsp sunflower oil
• 1 None onion, diced
• 50 ml white wine
• 400 ml fish stock
• 200 g whipping cream
• 1 tbsp cornflour
• 1 None tomato, deseeded and diced
• Pinch None saffron
• 1/4 tsp cayenne pepper
• None None Juice of 1/2 lemon
• 500 g white fish fillets, cut into cubes
• None None Coriander leaves and lemon wedges, to serve

1. Bring 2 cups water to a boil. Stir in rice and simmer for 15-20 mins, until tender.
2. Heat oil in a saucepan. Add onions and saute for 1-2 mins. Deglaze pan with wine and simmer for 4-5 mins. Add fish stock and cream. Simmer for 5-6 mins. Add cornstarch slurry, tomato, saffron, cayenne and lemon juice. Season.
3. Add fish and simmer for 4-5 mins, until cooked to your liking. Drain rice and distribute between serving bowls. Ladle fish stew over top. Garnish with lemon wedges and cilantro. Serve.

longgrain rice, sunflower oil, onion, white wine, fish stock, whipping cream, cornflour, tomato, saffron, cayenne pepper, lemon, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/30010 (may not work)