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1
1 (3-pound) cod fillet (from the thickest part of the fillet), cut into 5-ounce pieces
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2
Melt the butter in a medium saucepan set over medium heat.
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3
Add the carrots, celery, onion, and garlic and cook until the vegetables are softened; a little browning is okay.
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4
Add the curry powder, turmeric, and bay leaves and stir until the vegetables become pasty and coated with the spices.
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5
Add the stock and thyme.
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6
Bring to a boil, reduce the heat, and simmer the curry broth for 1 hour.
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7
Heat the oil in a large skillet set over medium-high heat.
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8
Sear the cod pieces until one side is crispy.
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9
Pour 2 cups of the curry broth into the pan, reduce the heat, and simmer until the fish is cooked through.
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10
Measure the remaining curry broth in a liquid measure and add enough water to come to 3 cups.
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11
Pour the liquid into a saucepan and add the rice and raisins.
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12
Bring to a boil, cover, reduce the heat to a simmer, and cook for 20 minutes.
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13
To serve, make a bed of rice in a soup plate, set a piece of fish on top, and spoon in some of the broth.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
