Asparagus - Codfish, Asparagus & Rice Stew

Vegetable dishes are generally filed according to the primary or main ingredient. This is not an exact science but in the case of some vegetable salads, we'll put a copy here if it has another main vegetable component other than basic salad ingredients. NOTE REGARDING PICKLES & FERMENTED: Pickled and fermented vegetables are filed here; pickled or fermented fruit, meat and seafood are filed in their respective categories. Additionally, all beans (including green and wax) are filed in the bean category.
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Chowhound
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Asparagus - Codfish, Asparagus & Rice Stew

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201896758-Riceandfishstew.jpg
2 Tablespoons of Olive Oil
1 Red Onion
2 Tablespoons of Paprika
2 Tablespoons of Tomato Purée
1 Pound of Cod filets
1 Cup Basmati Rice
2 Cups of water
1 ½ Cups of White Wine
4 Cups Vegetable Stock
½ Cup Parsley
1 Bunch of Asparagus
Salt and Pepper Flakes

In a 3-quart pan cook the white rice. Add water and season with salt. In the meantime, heat a fry pan over medium high heat. Add the olive oil and cook the red onion, deglaze with white wine and let it reduce. Add paprika, tomato puree and vegetable stock. Add the fish filets on top of the pan. Season with salt and pepper. Put on the lid and cook for 10 minutes. Add the asparagus and stir until combined. In a bowl, serve rice topped with the fish stew and fresh parley.
Peace At The Dinner Table - Good Food Has No Borders!
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