Moroccan Fish with Rice

• 40g butter
• 1 onion, finely sliced
• 1 teaspoon cumin powder
• 1 teaspoon ground coriander
• 1/4 teaspoon ground chillies
• 1/4 teaspoon ground turmeric
• 600g firm white fish fillets, cut into 2cm thick slices Walmart Supercenter 1 lb For $5.00 thru 02/14
• 3/4 cup white wine
• 125g tub PHILADELPHIA Spreadable Cream Cheese
• 1/2 cup chicken stock
• 3 teaspoons cornflour
• 1/2 cup continental parsley leaves, roughly chopped
• 1/2 cup coriander leaves, roughly chopped
• rice, to serve

1. Melt butter in a large frying pan.
2. Add onion and spices, cook until onion has softened, and spices fragrant.
3. Add fish and saute for 3-4 minutes, until just cooked.
4. Remove from pan.
5. Pour wine into the hot frying pan, allow to reduce slightly.
6. Stir in the combined Philly* and stock.
7. Mix together the cornflour with some of the Philly* liquid, to form a smooth paste.
8. Return to pan, with the fish mixture.
9. Bring to the boil, reduce heat and simmer until thickened.
10. Stir through the herbs and serve immediately with rice.
11. Variation: In place of 600g fish, use 400g prawns and 200g scallops.

butter, onion, cumin powder, ground coriander, ground chillies, ground turmeric, firm white fish, white wine, cream cheese, chicken stock, cornflour, continental parsley, coriander leaves, rice

Taken from www.kraftrecipes.com/recipes/moroccan-fish-rice-103981.aspx (may not work)