Creamy Fish Stew

• 8 3/4 ounces long grain rice
• 1 tablespoon canola oil
• 1 onion diced
• 1/4 cup white wine
• 2 cups fish stock
• 3/4 cup heavy cream
• 1 tablespoon cornstarch mixed with 2 tbsp water until smooth
• 1 tomato deseeded, diced
• 1 pinch saffron
• 1/4 teaspoon cayenne pepper
• 1/2 lemon juiced
• 1 pound white fish fillets cut into cubes
• cilantro leaves
• lemon wedges

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.

long grain rice, canola oil, onion, white wine, fish stock, heavy cream, cornstarch, tomato, saffron, cayenne pepper, lemon juiced, white fish, cilantro, lemon wedges

Taken from www.yummly.com/recipe/Creamy-Fish-Stew-1399687 (may not work)