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Fish & Rice Stew
Nb persons: 1
Yield: 365 cals
Preparation time:
Total time:
Source: Tesco Diets
| ½ tsp | olive oil |
| ½ | onion |
| 1 stalk | celery |
| 1 clove | garlic |
| 1 oz | brown rice |
| 1 small tin | canned tomatoes |
| ½ | green pepper |
| 1 pinch | paprika |
| 1 pinch | dried oregano |
| 1 pinch | dried parsley |
| ½ | fish stock cube |
| 4 oz | white fish |
| ¾ oz | mixed nuts & raisins |
1. Cook the rice first.
2. Heat the oil in a non-stick pan and cook the finely chopped onion, sliced celery and crushed garlic over a low heat to soften.
3. Stir in the rice and then add all of the remaining ingredients except the fish. Add enough stock to just cover, bring to a boil and simmer for 25 minutes.
4. After this time, add the fish, cut into bite-sized chunks and cook for a further 10-15 minutes, until the rice is tender and the fish is opaque.
5. While cooking, stir this dish occasionally and add a little extra water or stock as necessary.
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