Frutti de Mare Casserole Zaltysr

Ingredients for 3 servings:

• 250 g seafood, frozen (Frutti de Mare)
• 3 cl soy sauce (tamari)
• 3 cl Aceto balsamico di Modena
• 100 g peas, frozen
• 2 cups water
• ¼ tsp turmeric
• 1 cup brown rice (medium grain)
• 130 g bell pepper(s)
• 100 g chickpeas, ground
• 1 pinch of salt
• 1 pinch(s) of cane sugar
• 300 ml water, boiling
• ½ tsp vegetable broth, granulated
• Butter, for greasing
• 3 orange(s), as needed
• 3 tsp cranberries (jar)
• Paprika granules

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

gluten-free, egg-free + dairy-free

Three 1-liter ovenproof bowls with lids. Mix the thawed fish with soy sauce and vinegar, marinate for about 2 hours. Bring water with turmeric to a boil, add the brown rice, cook for about 35 minutes, and let it swell for 5-10 minutes. Drain the fish and collect the juices. Mix the cooked rice with the thawed peas, salt, and sugar, stir in the fish, and place in three buttered 1-liter ovenproof bowls. Dissolve the boiled stock in 300 ml of boiled water, add the strained fish juice, mix, and stir into the ground chickpeas until lump-free. Divide among the three portions. Fillet the oranges and cover the casserole with them. Place 1 teaspoon of cranberry compote in the center of each dish. Lightly dust the mixture with paprika. Close the lid to prevent the oranges from drying out. Bake in a cold oven at approximately 160°C for approximately 60 minutes. My own recipe.