Seafood and Rice

Name: Seafood and Rice
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons oil; 115 g smoked bacon, rind removed, diced; 1 onion, chopped; 2 stalks celery, chopped; 2 large garlic cloves, crushed; 1 teaspoon cayenne pepper; 2 bay leaves; 1/2 teaspoon dried thyme; 4 tomatoes, peeled and chopped; 150 ml tomato sauce; 1 cup long grain rice; 2 cups fish stock; 175 g cod, skinned, boned and cubed; 115 g cooked peeled prawns; salt and pepper; 2 spring onions, chopped, to garnish

Submitted by Pinaygourmet 345142

"I haven't made this one yet, I thought I'd save it here for future reference."

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Ready In:: 1hr 15mins
Ingredients:: 16
Serves:: 4

ingredients

2 tablespoons oil
115 g smoked bacon, rind removed, diced
1 onion, chopped
2 stalks celery, chopped
2 large garlic cloves, crushed
1 teaspoon cayenne pepper
2 bay leaves
¹⁄₂ teaspoon dried thyme
4 tomatoes, peeled and chopped
150 ml tomato sauce
1 cup long grain rice
2 cups fish stock
175 g cod, skinned, boned and cubed
115 g cooked peeled prawns
salt and pepper
2 spring onions, chopped, to garnish

directions

Preheat the oven to 350°F
Heat the oil in a large saucepan and fry the bacon until crisp.
Add the onion and celery and stir until beginning to stick to the pan.
Add the garlic, cayenne pepper, herbs, tomatoes and seasoning and mix well.
Stir in the tomato sauce, rice and stock and bring to a boil.
Gently stir in the fish and transfer to an oven proof dish.
Cover tightly with foil and bake for 20-30 minutes, until the rice is just tender.
Stir in the prawns and heat through.
Serve sprinkled with the spring onions.

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RECIPE SUBMITTED BY

Pinaygourmet 345142

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.

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