The rice and fish are coated in a small amount of light, creamy sauce. Use raw or cooked fish, or a mixture, according to what is available. The dish looks particularly attractive with a few mussels or clams in shells added.
Serves about 8
Ingredients
- 650g basmati rice or long grain rice
- About 2kg mixed fish - such as filleted smoked haddock, salmon and white fish; mussels, clams, squid, and cooked king prawns
- 300ml Roselle Supreme
- 400ml light fish stock
- 10 whole black peppercorns
- Sprig of fresh rosemary
- 50g butter
- 2 tbsp olive oil
- 2 medium onions, finely chopped
- 2 garlic cloves, finely chopped
- 100ml white wine vinegar
- 300g cherry tomatoes, halved
- Finely grated rind and juice of 2 lemons
- Salt and freshly milled pepper
- Handful of freshly chopped parsley
- Lemon wedges, to serve
Method
- Cook the rice following packet instructions. When it is just cooked, drain and rinse under cold running water. Drain well, cover and set aside.
- Put all the raw fish into a large pan with the Roselle Supreme, stock, peppercorns and rosemary. Bring just to the boil, cover and simmer very gently for a few minutes until just cooked - fish should flake and mussel shells should have opened (discard any that do not). Leave to cool, covered.
- In another large pan, slowly cook the onion and garlic in the butter and oil until very soft but not brown. Cover and set aside.
- Strain the fish, reserving the cooking liquid. Remove all skin and bones from the fish and break into pieces. Discard the fish skin and bones, peppercorns and rosemary
- Shortly before serving, reheat the onion mixture. When hot, add the wine vinegar and bubble vigorously until reduced to about 1 tablespoon. Add the cooking liquid reserved from the fish and bring just to the boil. Gently fold in the rice and fish, then add the tomato halves and lemon juice and rind. Heat, stirring gently occasionally, until piping hot. Season to taste and add the parsley.
- Serve with lemon wedges for squeezing over.
Add your own touch
Garnish with some whole prawns in their shells, a few cook mussels or some strips of smoked salmon.
Note
Steps 1-4 can be done in advance.
