The spicy tomato flavour and aroma of this one-pot rice dish make it really appealing. Tender chunks of fish, juicy shrimp and plenty of vegetables all combine to make a well-balanced, complete meal.
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- 1/4 cup olive oil
- 1 large red onion finely chopped
- 2 garlic cloves finely chopped
- 1/2 head celery finely diced and leaves reserved for garnish
- 1 red pepper deseeded and chopped
- 1/2 tsp chili powder or to taste
- 1 tsp ground cumin
- 1 1/4 cups long-grain rice
- 2 398ml cans chopped tomatoes
- 1 tbsp fresh thyme or 1 teaspoon dried thyme, chopped
- 10 1/2 oz skinned firm white fish fillet cut into four pieces
- 8 raw shrimp peeled
- 2 tbsp fresh flat-leaf parsley chopped
- 4 lemon wedges
- Put the oil in a large, deep frying pan and heat gently. Add the onion, garlic, celery, red pepper, chili and cumin. Cook, stirring often, for 10-12 minutes until softened. Add the rice and cook, stirring, for 2 minutes.
- Drain the tomatoes in a sieve over a heatproof measuring cup or bowl, then set aside. Bring a kettle of water to a boil. Add the tomatoes to the rice, sprinkle the thyme over the top, stir well and reduce the heat a little.
- Make up the tomato juice to 4 cups with boiling water, pour into the pan and stir well. Bring to a boil, then reduce the heat, cover the pan with the lid slightly ajar, and simmer gently for 10 minutes.
- Season the rice to taste, then place the pieces of fish on top. Continue cooking, partly covered as before, for 5 minutes. Stir the rice carefully and turn the fish over, then add the shrimp. Partly cover the pan again and cook for a further 5 minutes or until the shrimp have turned pink, the fish pieces are cooked, and the rice is tender. The dish should be moist, not dry.
- Remove from the heat, cover tightly and leave for 5 minutes. Scatter the celery leaves and parsley over the top and serve with lemon wedges to squeeze over.
Each serving: 27 g protein, 16 g fat of which 2 g saturates, 64 g carbohydrate, 8 g fibre, 378 Calories