Fish & Rice Stew

Fish & Rice Stew Categories: fish|rice
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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