Spicy Fish Casserole With Rice
|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)|
|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.