2 teaspoons olive oil
1 1/4 cups long grain rice
1 teaspoon ground turmeric
1 red pepper
1 small onion, diced
2 medium courgettes, sliced
2 cups button mushrooms, halved
1 1/2 cups fish stock
OR
1 1/2 cups chicken stock
2/3 cup orange juice
OR
2/3 cup dry white wine
12 ounces white fish fillets
12 fresh mussels in the shell (or cooked shelled mussels)
3 grams Sea Parsley™, chopped into small pieces
Salt and ground black pepper
Grated rind of 1 orange, to garnish
Servings: 8
Heat the oil in a large, non-stick pan and fry the rice and turmeric over a low heat for about 1 minute. Add the red pepper, onion, courgettes and mushrooms. Stir in the stock and orange juice (or dry white wine). Bring to a boil. Reduce the heat and add the fish. Cover and simmer gently for about 15 minutes, until the rice is tender and the liquid is absorbed. Stir in the mussels and heat thoroughly. Adjust the seasoning, sprinkle with orange rind and Sea Parsley™ and serve hot.
1 1/4 cups long grain rice
1 teaspoon ground turmeric
1 red pepper
1 small onion, diced
2 medium courgettes, sliced
2 cups button mushrooms, halved
1 1/2 cups fish stock
OR
1 1/2 cups chicken stock
2/3 cup orange juice
OR
2/3 cup dry white wine
12 ounces white fish fillets
12 fresh mussels in the shell (or cooked shelled mussels)
3 grams Sea Parsley™, chopped into small pieces
Salt and ground black pepper
Grated rind of 1 orange, to garnish
Servings: 8
Heat the oil in a large, non-stick pan and fry the rice and turmeric over a low heat for about 1 minute. Add the red pepper, onion, courgettes and mushrooms. Stir in the stock and orange juice (or dry white wine). Bring to a boil. Reduce the heat and add the fish. Cover and simmer gently for about 15 minutes, until the rice is tender and the liquid is absorbed. Stir in the mussels and heat thoroughly. Adjust the seasoning, sprinkle with orange rind and Sea Parsley™ and serve hot.
