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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I haven't made this one yet, I thought I'd save it here for future reference. Ingredients:
2 tablespoons oil |
115 g smoked bacon, rind removed, diced |
1 onion, chopped |
2 stalks celery, chopped |
2 large garlic cloves, crushed |
1 teaspoon cayenne pepper |
2 bay leaves |
1/2 teaspoon dried thyme |
4 tomatoes, peeled and chopped |
150 ml tomato sauce |
1 cup long grain rice |
2 cups fish stock |
175 g cod, skinned, boned and cubed |
115 g cooked peeled prawns |
salt and pepper |
2 spring onions, chopped, to garnish |
Directions:
1. Preheat the oven to 350°F
2. Heat the oil in a large saucepan and fry the bacon until crisp.
3. Add the onion and celery and stir until beginning to stick to the pan.
4. Add the garlic, cayenne pepper, herbs, tomatoes and seasoning and mix well.
5. Stir in the tomato sauce, rice and stock and bring to a boil.
6. Gently stir in the fish and transfer to an oven proof dish.
7. Cover tightly with foil and bake for 20-30 minutes, until the rice is just tender.
8. Stir in the prawns and heat through.
9. Serve sprinkled with the spring onions.
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