Smoked Mackerel Risotto
|Smoked mackerel||1 Large|
|Oil||2 Fluid Ounce (50 Milliliter, 0.25 Cup)|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Green pepper||1 Large, halved, deseeded and sliced|
|Quartered button mushrooms||1⁄4 Pound (100 Grams, 0.25 Cup)|
|Tomatoes||3 Large, peeled, deseeded and chopped|
|Long grain rice||1⁄4 Pound (100 Grams, 4 Cup)|
|Chicken stock||1⁄4 Pint (300 Milliliter, 1.25 Cups)|
|Lemon||4 , juiced|
|Butter||1 Ounce (25 Grams, 2 Tablespoon)|
1 Skin the fish and remove the flesh from the bones; separate it into chunks.
2 Heat the oil in a deep frying pan (skillet).
Fry the onion for 3 minutes until softened.
Add the garlic and the green pepper and fry for another 3 minutes.
Stir in the mushroom pieces and cook for 1 minute.
Add the tomatoes.
3 Stir in the rice and cook until it has absorbed the juices from the vegetables.
Pour in the stock and bring to the boil.
Cover and simmer very gently for 20 minutes until the rice is tender, checking from time to time that there is enough liquid left to prevent the rice from sticking - add a little water if necessary.
4 When the rice is cooked remove the pan from the heat.
Add the lemon juice and gently stir in the mackerel pieces.
Transfer to a heated serving dish, stir in the butter to melt, and dust with a pinch of paprika.
Serve at once.