Name: Fish in Bell Pepper Sauce
Prep time: 25 min
Cook time: 15 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 cube Knorr® granulated chicken bouillon; 3 cups low-fat milk; 2 red bell peppers, seedless and cut into large cubes; 1/2 tablespoons Maizena® cornstarch; 6 fish fillets, of your choice (100 g each); 3 tablespoons vegetable oil; 3/4 cups leek, washed, sanitized, and cut into large cubes; 1/2 cups cauliflower, cooked in unsalted water

Preparation

10 mins

15 mins

Low

Sauté the leek in a baking dish with the vegetable oil. Add the bell pepper and cook until it softens a bit. Remove from the fire, strain, and set the oil aside. Blend the leek and bell pepper with the milk. Strain and boil. Dissolve the Maizena® Corn Starch in a little water and integrate it perfectly into the sauce. Boil for a couple of minutes until it thickens. Add the cauliflower and boil for one more minute.