Fish & Vegetable Rice

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This Fish & Vegetable Rice is a delightful combination of tender haddock, vibrant vegetables, and aromatic spices. The dish starts with the fragrant aroma of coconut oil, onion, and garlic sizzling in the pan. As the tomato puree and paprika meld together, a rich, savory base is created. The addition of white wine adds a subtle depth, while the green beans, red pepper, and courgette bring a burst of color and freshness. The brown rice absorbs the flavors of the vegetable stock and chopped tomatoes, becoming perfectly cooked and fluffy. Finally, the haddock is gently stirred in, allowing it to cook just until tender. A sprinkle of parsley and a squeeze of lemon juice add a fresh finish, making this dish a satisfying meal.

white onion, finely chopped

pack green beans, trimmed and halved

red pepper, cut into strips

haddock fillets, cut into large pieces

small handful of parsley, roughly chopped

Calories280.0kcal (14%)

Step 1

Fry onion and garlic in coconut oil over medium heat until softened.

Step 2

Add tomato puree and paprika and continue cooking for a few minutes.

Step 3

Stir in white wine and cook for a few minutes to allow alcohol to evaporate.

Step 4

Add green beans, courgette, and pepper and cook until softened.

Step 5

Add rice, vegetable stock, peas, and chopped tomatoes. Bring to the boil, cover, and simmer for 30 minutes until most of the liquid has evaporated and the rice is cooked.

Step 6

Stir in the fish for the last 5 minutes of cooking.

Step 7

Add the parsley and season with black pepper and lemon juice.

Step 8

Serve and enjoy.

Calories280.0kcal (14%)

For a richer flavor, use fish stock instead of vegetable stock.

Ensure the fish is added at the end to prevent overcooking.

Can I use a different type of fish?

Yes, you can substitute haddock with cod or any firm white fish.

Is there a substitute for white wine?

You can use chicken broth or a splash of apple cider vinegar as a substitute for white wine.

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Just add them a bit earlier to ensure they cook through.

How do I know when the rice is cooked?

The rice is cooked when it is tender and has absorbed most of the liquid.

Can I make this dish ahead of time?

Yes, you can prepare it ahead and reheat gently before serving.

Cook with Chefadora AI

Add to Shopping List

white onion, finely chopped

pack green beans, trimmed and halved

red pepper, cut into strips

haddock fillets, cut into large pieces

small handful of parsley, roughly chopped

Calories280.0kcal (14%)

Step 1

Fry onion and garlic in coconut oil over medium heat until softened.

Step 2

Add tomato puree and paprika and continue cooking for a few minutes.

Step 3

Stir in white wine and cook for a few minutes to allow alcohol to evaporate.

Step 4

Add green beans, courgette, and pepper and cook until softened.

Step 5

Add rice, vegetable stock, peas, and chopped tomatoes. Bring to the boil, cover, and simmer for 30 minutes until most of the liquid has evaporated and the rice is cooked.

Step 6

Stir in the fish for the last 5 minutes of cooking.

Step 7

Add the parsley and season with black pepper and lemon juice.

Step 8

Serve and enjoy.

Calories280.0kcal (14%)

For a richer flavor, use fish stock instead of vegetable stock.

Ensure the fish is added at the end to prevent overcooking.

Can I use a different type of fish?

Yes, you can substitute haddock with cod or any firm white fish.

Is there a substitute for white wine?

You can use chicken broth or a splash of apple cider vinegar as a substitute for white wine.

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Just add them a bit earlier to ensure they cook through.

How do I know when the rice is cooked?

The rice is cooked when it is tender and has absorbed most of the liquid.

Can I make this dish ahead of time?

Yes, you can prepare it ahead and reheat gently before serving.

Fish & Vegetable Rice

About Fish & Vegetable Rice

Ingredients to Make Fish & Vegetable Rice