Fish And Rice Casserole Recipe
Ingredients
| Canned tomatoes | 1/2 Cup (16 tbs), chopped | |
| Onions | 1 Cup (16 tbs), thinly sliced | |
| Garlic | 2 Clove (5gm), minced | |
| 3/4 cup julienne-cut green peppers | ||
| Saffron | 1/4 Teaspoon | |
| 3 tablespoons special oil | ||
| Sea bass slice | 6 , pounded | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Dry white wine | 1 Cup (16 tbs) | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Raw rice | 3/4 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, minced | |
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.
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.
Chef
