|Olive oil||2 Teaspoon|
|Long grain rice||9 Ounce (250 Gram / 1 1/4 Cup)|
|Ground turmeric||1 Teaspoon|
|Red pepper||1 , seeded and diced|
|Onion||1 Small, finely chopped|
|Courgettes||2 Medium, sliced|
|Button mushrooms||5 Ounce, halved (150 Gram / 2 Cups)|
|Fish/Chicken||12 Fluid Ounce (350 Milliliter / 1 1/2 Cups)|
|Orange juice||1⁄4 Pint (150 Milliliter / 2/3 Cup)|
|White fish fillets||12 Ounce (350 Gram)|
|Mussels in shells/Cooked shelled mussels||12 (Fresh)|
|Ground black pepper||To Taste|
|Orange||1 , rind grated (For Garnish)|
1. Heat the oil in a large, non-stick pan and fry the rice and turmeric over a low heat for about 1 minute.
2. Add the pepper, onion, courgettes, and mushrooms. Stir in the stock and orange juice. Bring to the boil.
3. Reduce the heat and add the fish. Cover and simmer gently for about 15 minutes, until the rice is tender and the liquid absorbed. Stir in the mussels and heat thoroughly. Adjust the seasoning, sprinkle with orange rind