Creamy Fish Stew And Rice - cooking recipe

Ingredients

1 cup long grain rice
2/3 lb salmon fillet, cut into chunks
1 lb white fish fillet, cut into chunks
1/2 None lemon, juiced
2 tbsp sunflower oil
4 None large raw prawns, peeled
1 cup fish stock
1 cup heavy cream
2 tbsp cornstarch, mixed with a little water to make a slurry
2-3 tbsp white vermouth
1 None lime, juiced
None None fresh dill and sliced lime, to serve

Preparation

Cook the rice in a large pot of boiling, salted water according to the package instructions.
Sprinkle the fish with lemon juice. Heat the oil in a saucepan, add the fish and prawns and cook for 2-3 mins and season. Remove from the pan and set aside.
Pour the stock and cream into the pan. Mix in the slurry, bring to a boil and simmer for 2-3 mins, stirring. Add the fish and prawns back into the pan and simmer for 2-3 mins over low heat. Mix in the vermouth and lime juice and season to taste.
Drain the rice and divide between 4 plates. Spoon the fish stew on top and garnish with dill and lime. Serve.