Fish stew with tomatoes and rice

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

Ingredients

• 1½ cups SunRice Medium Grain Rice
• 1 onion, finely sliced
• 1 clove garlic, finely chopped
• 2-3 cm fresh ginger, finely sliced
• 2 tbsp olive oil
• 200 ml dry white wine
• 6 tomatoes, peeled, quartered and deseeded
• 1 tsp ground turmeric
• 600 g fish fillet, e.g. cod, cut into bite-sized pieces
• 2 tbsp freshly chopped parsley

Instructions

Cook SunRice Medium Grain Rice as per pack instructions.

Fry the onion, garlic and ginger in hot oil for 1-2 minutes. Deglaze by adding the wine and then add the tomatoes. Season with turmeric, salt and ground black pepper and simmer gently for about 5 minutes.

Add the fish and braise over a low heat for a further 5 minutes until cooked through.

Check the seasoning and serve on the bed of hot cooked rice. Garnish with parsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.