Madrid Trout Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Medium- Grain Brown Rice- 1 cup | ||
| Celery | 1/2 Cup (16 tbs), minced | |
| Onions | 1/2 Cup (16 tbs), minced | |
| Watercress | 1/2 Cup (16 tbs), minced | |
| Garlic | 3 Clove (5gm) | |
| Paprika | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Chicken stock | 2 Cup (16 tbs) | |
| Trout Fillets- 1 pound | ||
| Italian tomatoes | 1 Cup (16 tbs), peeled | |
| Peas | 1 Cup (16 tbs) | |
| Parsley | 1 Teaspoon, chopped | |
| Salt | 1 Teaspoon | |
Directions
MAKING
1) In a large skillet, heat the oil and add the rice, celery, onions, watercress, garlic, paprika, salt and thyme.
2) Stirring constantly sauté for 3 to 4 minutes.
3) Add the stock and bring to a boil.
4) Cover, and simmer for 35 minutes, or until the rice is almost tender.
FINALIZING
5) Add the fish, cover, and simmer 8 minutes more.
6) Add the tomatoes and peas.
7) Cover and simmer for 4 minutes, or just until the peas are tender.
SERVING
8) Serve Madrid Trout hot garnish with parsley.
1) In a large skillet, heat the oil and add the rice, celery, onions, watercress, garlic, paprika, salt and thyme.
2) Stirring constantly sauté for 3 to 4 minutes.
3) Add the stock and bring to a boil.
4) Cover, and simmer for 35 minutes, or until the rice is almost tender.
FINALIZING
5) Add the fish, cover, and simmer 8 minutes more.
6) Add the tomatoes and peas.
7) Cover and simmer for 4 minutes, or just until the peas are tender.
SERVING
8) Serve Madrid Trout hot garnish with parsley.
Chef
