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Fish pot with rice

updated

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Ingredients for 4 servings:

  • 500 g fish fillet(s), salmon, or tilapia. Alternatively, peeled shrimp.
  • some lemon juice
  • 250 g rice
  • 500 ml water for the rice
  • 2 tbsp butter
  • 2 tbsp flour
  • 750 ml vegetable stock
  • 3 tbsp tomato paste from the tube
  • Pinch(s) of salt and pepper
  • some olives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fast, easy and cheap

Rinse the fish in cold water, cut into cubes, place in a bowl, and drizzle with plenty of lemon juice. Simmer the rice in salted water for 10 minutes, then drain the cooking water. Heat the butter in another pot and sauté the flour. Pour in the stock, stir in the tomato paste, and season with salt and pepper. Place the fish on the rice and pour the sauce over it. Simmer for about 10 minutes. Ladle the fish into soup bowls, garnish with halved olives, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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