Spanish-style Fish Casserole
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 tablespoons olive oil
- 1 onion (cut into strips)
- 1 clove garlic cloves (finely diced)
- 1 ½ cups Long grain rice
- 1 red pepper (finely sliced)
- 1 yellow pepper (finely sliced)
- 2 Fennel bulb (finely sliced)
- 2 cups chopped tomatoes (from a can)
- 1.333 cups fish stock
- ⅞ cup vegetable stock
- 3.333 cups white fish fillets (e. g. cod, skinned and ready to cook, in bite-sized pieces)
- lemon juice
- 2 tablespoons freshly chopped parsley
Preparation steps
1.
Heat the oil in a pan and sweat the onion and garlic. Add the rice and prepared vegetables and fry together briefly. Pour in the tomatoes, fish stock and vegetable stock and cook over a moderate heat, stirring, for around 20 minutes.
2.
Lay the fish on top and simmer for around 5 minutes until cooked. Season with salt and ground black pepper, add a dash of lemon juice to taste, and serve sprinkled with parsley.
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