Fish, Dill And Arugula Stew - cooking recipe

Ingredients

1 lb white fish fillet, cut into cubes
2 tbsp lemon juice
2 tbsp sunflower oil
1 None onion, diced
1 None carrot, peeled and thinly sliced
1 None leek, trimmed and thinly sliced
2 None whole pickles, thinly sliced
3/4 cup vegetable stock
1/2 cup heavy cream
1 tbsp cornstarch, mixed with 2 tbsp water to make a slurry
2 1/2 cups arugula, chopped
3 tbsp fresh dill, chopped
1 pkg microwaveable vegetable rice

Preparation

Mix the fish and lemon juice together and season. Set aside. Heat the oil in a pan, add the onion and saute for 3-4 mins, stirring. Mix in the fish and cook for 4-5 mins. Add the carrot, leek and pickles to the pan and stir to combine. Season. Add the stock and cream and bring to a boil. Simmer for 8-10 mins over low heat, stirring occasionally. Mix the cornstarch slurry into the sauce and simmer for 1-2 mins. Mix in the arugula and dill.
To serve, cook the rice according to the package instructions. Divide the fish stew and rice between 2 plates then serve.