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Spicy Fish Casserole With Rice

Microwaverina's picture
  White fish fillets 1 1⁄2 Pound, skinned and cut in to chunks (Approximately 3 Cup, 700 Gram)
  Turmeric 15 Milliliter (Approximately 1 Tablespoon)
  Olive oil 30 Milliliter (2 Tablespoon)
  Onion 1 Large, finely sliced
  Garlic 2 Clove (10 gm), crushed
  Green pepper 1 , cut into julienne strips
  Red pepper 1 , cut into julienne strips
  Long grain rice 8 Ounce (1 Good Cup, 225 Gram)
  Canned tomatoes 14 Ounce, drained and juice reserved (1 Can, 1 1/2 Cup, 400 Gram)
  Boiling water 1 1⁄2 Cup (24 tbs) (Fish Stock Or Broth)
  Salt To Taste
  Freshly ground black pepper To Taste

Sprinkle the fish with salt and dust with turmeric. Set aside.
Put the olive oil into a large pot and cook for 30 seconds. Add the onion, garlic and peppers. Cover and cook for 3 minutes.
Stir in the rice. Make the reserved tomato juice up to 2 1/2 cups / 575 ml / 1 pt with boiling water or fish stock (broth), pour over the rice, cover and cook for 8 minutes.
Stir in the drained tomatoes and the fish. Cover and cook for 4—6 minutes, until the fish and rice are done.
Let the pot stand for 5 minutes, check the seasoning.

Recipe Summary

Difficulty Level: 
Main Dish

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Spicy Fish Casserole With Rice Recipe