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900 g monk fish
1 cube MAGGI Vegetable Bouillon
1 tsp. MAGGI Fish Stock
150 g precooked wheat
1 can (150 g each) corn niblets
2 tomatoes
150 ml water
100 ml light cream
6 basil leaves
Salt and pepper



1 pan 
1 bowl 

Monk fish with basil

1. Wash, peel and cut the tomatoes into small cubes. Drain the corn. Dissolve the vegetable bouillon cube in very hot water. 2. Put the wheat, water, corn and tomatoes into the bowl of a steam cooker. Cook for 10 minutes. 3. Cut the monk fish into pieces and add to the steam cooker. 4. Continue cooking the vegetables and fish for 20 minutes. Wash and chop the basil. 5. Pour the cream into a saucepan and heat it on low. Add the fish sauce and basil. Salt and pepper to taste. 6. Place the vegetables and the monk fish in a shallow serving dish and spoon the sauce over them. Tip: Substitute the corn with chopped zucchini.

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