Fish Blanquette Stew

Cook Time 30 minutes

Servings 4

Ingredients

1.2L fish or chicken stock 

1 large onion, ½ quartered and ½ finely chopped 

2 carrots, peeled and cut into 1 cm rounds on an angle

8 button mushrooms, halved 

1 bay leaf

500g coral trout fillets, pin boned & cut into bite size pieces (or hapuka, monkfish, red emperor, Murray cod)

20g butter 

1.5 tbsp plain flour

1 tsp olive oil

1 cup short grain rice 

2 tbsp cream

Juice of ¼ of lemon  

Chopped parsley, to garnish

Salt

Method

Place the stock, onion quarters, carrots, mushrooms and bay leaf into a medium sauté pan and bring to a gentle boil. Cook for 10-12 minutes or until the carrots are just tender then strain. Reserving the vegetables in a bowl (discarding onion quarters) and the stock in a jug.

In a medium pot, heat oil over a medium to high heat the remaining onion and sauté to soften. Add the rice and coat in the onion then pour in half of the reserved stock and a pinch of salt. Bring to the boil and then turn the heat down. Place a lid on top and cook for 15-20 minutes or until the rice is cooked and all the liquid has been absorbed.

Melt butter in the sauté pan and then stir in the flour to form a roux. Little by little add the remaining stock and whisk to ensure there are no lumps. Bring to the boil, stirring regularly, and cook until the sauce coats the back of the spoon. Add the cream followed by the fish pieces and cook for 4-5 minutes or until just cooked. Add the reserved carrot and mushrooms and a squeeze of lemon juice, then season to taste. Serve fish stew with rice and a little parsley to garnish.