Ingredients:

500 g of fish, 100 ml of pineapple juice, 1 pineapple
3 table spoons of vegetable oil,
2 table spoons of curry,
100 ml of fish broth,
120 ml of fat cream,
salt
black ground pepper
1 tea spoon of starch,
100 g of crabs,
sugar

Peel pineapple, cut in 8 parts and cut in pieces.

Stew pieces of pineapple in vegetable oil, strew with curry and keep on stewing on small fire. Then boil in fish broth with cream on small fire during 5 minutes.

Put filleted Peter’s fish in pineapple juice for several minutes.

Then take out from juice, sop up with a tissue, cut in small pieces, salt and pepper. Mix starch in pineapple juice, pour in broth and bring to the boil, stirring slowly. Put fish and crabs in a sauce, cover with a lid and stew during 5-6 minutes. Season with salt, black ground pepper and a pinch of sugar.