Fish And Fennel Stew With Wild Rice - cooking recipe

Ingredients

250 g white and wild rice mix, rinsed
250 g frozen white fish fillets, thawed
None None Juice of 1/2 lime
2 tbsp olive oil
1 None fennel bulb, trimmed and thinly sliced
1 None red pepper, deseeded and thinly sliced
1/2 None cucumber, peeled and sliced
1 None shallot, finely diced
100 ml dry white wine
150 ml vegetable stock
80 g sliced black olives
1 tbsp cornflour
None None Dill, to garnish

Preparation

Cook the rice in boiling, salted water according to the package instructions. Meanwhile, drizzle the fish with lime juice and season with salt and pepper.
Heat the oil in a saucepan, add the fennel, red pepper, cucumber and shallots and saute for 2-3 mins, stirring. Season. Deglaze the pan with wine, then stir in the stock. Bring to a boil and simmer for 3-4 mins. Add the fish and olives and simmer for 5-6 mins. Mix the cornstarch with 2 tbsp water, then add to the stew. Simmer for 1-2 mins, stirring.
Drain the rice and divide between 4 plates, spoon the stew on top and garnish with dill to serve.