Fish And Fennel Stew With Wild Rice

• 250 g white and wild rice mix, rinsed
• 250 g frozen white fish fillets, thawed
• None None Juice of 1/2 lime
• 2 tbsp olive oil
• 1 None fennel bulb, trimmed and thinly sliced
• 1 None red pepper, deseeded and thinly sliced
• 1/2 None cucumber, peeled and sliced
• 1 None shallot, finely diced
• 100 ml dry white wine
• 150 ml vegetable stock
• 80 g sliced black olives
• 1 tbsp cornflour
• None None Dill, to garnish

1. Cook the rice in boiling, salted water according to the package instructions. Meanwhile, drizzle the fish with lime juice and season with salt and pepper.
2. Heat the oil in a saucepan, add the fennel, red pepper, cucumber and shallots and saute for 2-3 mins, stirring. Season. Deglaze the pan with wine, then stir in the stock. Bring to a boil and simmer for 3-4 mins. Add the fish and olives and simmer for 5-6 mins. Mix the cornstarch with 2 tbsp water, then add to the stew. Simmer for 1-2 mins, stirring.
3. Drain the rice and divide between 4 plates, spoon the stew on top and garnish with dill to serve.

white, frozen white fish, lime, olive oil, fennel bulb, red pepper, cucumber, shallot, white wine, vegetable stock, black olives, cornflour, dill

Taken from recipes-plus.com/api/v2.0/recipes/17136 (may not work)