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Creamy Fish Stew

Creamy Fish Stew

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Simple fish recipes can be tough to find. This different yet tasty recipe shows you how to make a stew using fish instead of red meat.

Preparation time


1 onion, finely chopped
2 green peppers, chopped (seeded)
15 ml oil
1 kg frozen fish fillets
salt and freshly ground black pepper
the juice of 1 lemon
250 ml cake flour
1 sachet Knorr chicken and Mushroom Pan Dry Cook-in-Sauce
30 ml tomato paste
30 ml chutney
1 pinch Robertsons rosemary
10 ml finely parsley, chopped
400 ml milk

Preparation method

Heat oil in a frying pan and sautè the onions and green peppers for a few minutes.
Remove from the pan and set aside.
Season the fish with salt and pepper.
Squeeze lemon juice over it and roll in flour.
Fry the fish until browned on both sides.
Add the onion mixture, milk, KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce, tomato paste and Robertsons Rosemary.
Reduce heat and simmer for 5 minutes until the fish is done and the sauce has reduced slightly.
Scatter the parsley on top and serve with rice.

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