Simple Fish Stew

Finely chop the onion, dice the carrots, and thinly slice the celery. Set a little of the celery aside for garnish.

Melt the margarine in a pot or sauté pan. Cook the vegetables until they start to soften and turn glossy, then crumble the stock cube over them.

Sprinkle in the flour and stir well. Now whisk in the water and cream and bring it to a boil. Season with a little salt and ground pepper.

Cut the fish into roughly 3x3 cm pieces and drop them into the pot. Let it simmer gently for 8–10 minutes, then check that the fish is cooked through. Scatter over the chopped herbs and the reserved sliced celery.