Fish And Rice Casserole
|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)|
|Special oil||3 Tablespoon|
|Sea bass slice/Perch||2 Pound (6 Pieces)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|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|
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.