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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion and garlic in coconut oil over medium heat until softened and fragrant.
Add tomato puree and paprika, cooking for a few minutes until aromatic.
Stir in white wine and cook for a few minutes to allow alcohol to evaporate.
Add green beans, baby corn, and pepper, cooking until softened.
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 tender.
Stir in the fish for the last 5 minutes of cooking until cooked through.
Add black pepper to taste.
Serve sprinkled with parsley and squeezed lemon juice.
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For a richer flavor, use fish stock instead of vegetable stock.
Ensure the alcohol in the wine has evaporated before adding the rice.
Can I use a different type of fish?
Yes, you can substitute haddock with cod or tilapia.
Is it necessary to use white wine?
White wine adds depth to the flavor, but you can omit it or use a splash of lemon juice as a substitute.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used, but they may require a slightly longer cooking time.
How can I make this dish spicier?
Add a pinch of chili flakes or a diced chili pepper when cooking the vegetables.
Can I prepare this dish in advance?
Yes, you can prepare it in advance and reheat gently before serving.
