My mum gave me this recipe when I was at University. In my final year I was self catered and was in dire need of some recipes to get me through! When I was at Uni I suddenly realised I had relied on my mum being the most incredible cook for the previous twenty years and as a result of being fed such good food had high expectations of the quality of my meals and when left to fend for myself I just couldn’t meet those expectations! Since then I have tried to recreate many of my favourite dinners from home – usually following a phone conversation where mum gives me a vague outline of what she does (she never measure anything!) and I have a go myself. This then normally ends with the verdict that its not as good as mum’s…
This fish stew is such a great weeknight dinner as its really quick but super tasty and satisfying. At home we would always dunk in some nice crusty bread to soak up the juice which was amazing! Now I follow a (mostly) gluten free diet I tend to just finish up the juice with a spoon which still hits the spot!
Ingredients – serves two
- 400g fish in large chunks (a mixture of salmon/cod/haddock with some of it smoked if possible to add extra flavour)
- two spring onions, finely sliced
- one stick of celery, finely sliced
- large pinch of saffron
- small glass of white wine
- 200g tinned tomatoes
- 50-70g rice – about two handfuls (I like to use brown rice)
- half a teaspoon of dried oregano
- half a bayleaf
- handful of parsley, chopped
- half a lemon, (juice)
Method – takes about 30 minutes
In some olive oil lightly cook the fish pieces in a heavy based saucepan for a few minutes on all sides. Remove and put in a bowl for later.
In another splash of olive oil (if the pan is dry) fry the spring onion, celery and saffron for a few minutes. Pour in in the wine and cook for a further minute. Add the tomatoes, rice, oregano and bayleaf and bring to a simmer. Leave to simmer with the lid tilted for about 20 minutes until the rice is cooked.
Remove the bay leaf and return the fish to the pan, stirring gently. Leave for a couple of minutes until the fish is cooked through. Finally stir in the parsley and lemon juice and serve in bowls immediately.