Bell pepper fish pan with rice

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1.

For the rice, boil 1/2 l of salted water. Wash the fish, pat dry and roughly dice. Drizzle with lemon juice, season. Cover and cook the rice in salted water for about 20 minutes

2.

Fry the fish in the hot oil until golden brown. Onion andPeel and chop the garlic. Clean, wash and cut the peppers into pieces. Take the fish out of the pan

3.

Steam the onion, garlic and paprika in the frying fat for about 5 minutes. Season with salt, pepper and sweet paprika. Deglaze with the stock, bring to the boil and stew for 5-6 minutes

4.

Stir in the sour cream, season to taste. Add fish cubes and carefully reheat. Wash, chop and sprinkle the parsley. Add the rice