Fish fillet 200 gm 

salt, to taste

pepper, to taste

Vegetable oil 1 Tbsp 

Butter 1 cube

Minced garlic 1 clove

Diced onion 1 pc

Diced carrot 1 pc

Diced bacon 2 streaks 

Diced potato 1 pc 

Diced celery 1 to 2 stalks 

Dry white wine 80ml

Plain flour   2 Tbsp 

Stock 3 cups 

Whipping cream  120 ml 

Dried thyme 1 tsp 

 How to make it

1. Rinse the fish and wipe dry with kitchen papers. Cut into chunks. Season with salt and pepper.

2. Heat vegetable oil and butter in a large pot over medium heat until the butter is melted. Saute garlic and onion until the onion is translucent. Add bacon, carrot and potato. Cook for a while. Pour wine over the vegetables. Increase heat to high. Continue to cook until the sauce reduced by half. Add celery and thyme. Sprinkle flour and stir to combine well. Pour stock. Bring it to a boil. Reduce heat to medium low and cook until the potato is softened, about 10 to 15 minutes.

3.    Add fish and cook until turned opaque. Stir in cream and cook until close to boil. Remove from the heat. Season with salt and pepper. Serve with crusty bread or garlic bread.