Piquant fish jambalaya

Recipe from: 5/20/1999 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 50
    ml
    oil
  • 2
    onions, chopped
  • 2
    stalks celery, chopped
  • 1
    red pepper, sliced into strips
  • 1
    green pepper, sliced into strips
  • 2
    cloves garlic, crushed
  • 2
    ml
    chilli powder
  • 225
    g
    uncooked long-;grain rice
  • 410
    g
    chopped tomatoes
  • 250
    ml
    fish or light chicken stock
  • 400
    g
    hake fillets or loins, skinned and cut into smaller pieces
  • 15
    ml
    chopped fresh parsley
  • 12
    ml
    chopped fresh thyme
  • salt and lemon pepper
 

Method

 
Heat the oil in a large flat heavy-based pan. Add the onions and celery and sauté; over medium heat for about five minutes until tender. Add the peppers, garlic and chilli powder and sauté; for another three minutes. Add the rice and stir-fry. Then add the tomatoes and stock, bring to the boil and cover. Simmer gently for five minutes. Add the fish, cover and simmer slowly for about 20 minutes or until the rice is cooked and all the liquid has been absorbed. Stir in the herbs, season and serve hot with crusty bread and a salad.
 

Read more on: fish/seafood
 

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