Ingredients
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.
