Name: French Fish Curry (Curry de Poisson à la Provençale)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 1/2 lbs (700g) firm white fish fillets (cod, halibut, or haddock), cut into large pieces; 2 tablespoons olive oil; 1 large onion, finely chopped; 2 garlic cloves, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 large ripe tomato, diced; 1 (14 oz/400g) can diced tomatoes; 1/2 cup (120ml) dry white wine; 1/2 cup (120ml) fish or vegetable stock; 2 tablespoons mild curry powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon dried thyme; 1 bay leaf; 1/2 cup (120ml) heavy cream; Salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley (for garnish); Lemon wedges, for serving

From craving to table

Instructions

1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes until softened.
2
Add garlic and cook for 1 minute. Stir in the red and yellow bell peppers, and cook for another 3 minutes.
3
Add the diced fresh tomato, canned tomatoes, white wine, and fish (or vegetable) stock. Stir in curry powder, smoked paprika, cumin, thyme, and bay leaf. Season with salt and pepper.
4
Bring to a gentle simmer and cook, uncovered, for 10 minutes to allow flavors to meld and sauce to slightly thicken.
5
Nestle the fish pieces into the sauce. Cover and simmer gently for 8-10 minutes, or until the fish is opaque and flakes easily.
6
Remove from heat. Stir in the heavy cream and adjust seasoning if needed.
7
Remove the bay leaf. Serve hot, garnished with chopped parsley and lemon wedges on the side. Enjoy with crusty French bread or steamed rice.

French Fish Curry (Curry de Poisson à la Provençale)

Instructions

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