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Fish And Rice Casserole

Diet.Chef's picture
Ingredients
  Canned tomatoes 1 1⁄2 Cup (24 tbs), drained, chopped
  Thinly sliced onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Green pepper strips 3⁄4 Cup (12 tbs)
  Saffron 1⁄4 Teaspoon
  Special oil 3 Tablespoon
  Sea bass slice/Perch 2 Pound (6 Pieces)
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Bay leaf 1
  Dry white wine 1 Cup (16 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  Raw rice 3⁄4 Cup (12 tbs)
  Minced parsley 2 Tablespoon
Directions

Cook the tomatoes, onions and garlic over low heat 10 minutes: Add the green peppers and saffron.
Cook 10 minutes.
Heat the oil in a casserole; brown the fish in it on both sides.
Season with the salt and pepper and add the bay leaf, wine, water and tomato mixture.
Bring to a boil and add the rice.
Cover and cook over low heat 25 minutes or until the rice is tender.
Watch carefully and add a little boiling water if necessary.
Sprinkle with the parsley.
Serve directly from the casserole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
55 Minutes
Ready In: 
60 Minutes
Servings: 
6

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