About this recipe:A splendidly easy fish stew recipe that is ready in the time it takes to boil some rice. Improvise with any fresh herbs you may have to hand, or different seasonings. Instead of cod you can use tilapia, haddock or almost any other white fish.
180g uncooked long-grain rice
450g cod fillets
1 1/2 (400g) tins whole plum tomatoes, with liquid
2 teaspoons dried minced onion
1 teaspoon chicken stock granules
1/2 teaspoon dried oregano
1/4 teaspoon garlic granules
1/8 teaspoon hot sauce
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Method Prep:5min › Cook:20min › Ready in:25min
In a small saucepan, bring the 475ml of water to the boil. Stir in the rice and return to the boil; reduce the heat. Cover and simmer over low heat for 20 minutes or until the rice is tender and the water is absorbed.
Using a very sharp knife, cut the fish into 1cm pieces; set aside.
In a medium saucepan, combine the tomatoes (with juices), dried onions, stock granules, dried oregano, garlic granules and hot-sauce; bring to the boil and stir in the fish pieces.
Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
Serve the fish mixture over the rice.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.