300g frozen garden peas
1 tbsp olive oil
½ fennel, sliced thinly
1 leek, chopped
2 large garlic cloves, finely chopped
1 courgette, diced
600g mixed fish (e.g.: squid, haddock, monkfish, hake) 10 king prawns
24 mussels
4 large tomatoes, skinned and chopped
300g brown rice
½ tbsp paprika
A few strands of saffron soaked in 50ml warm water
1 tbsp flat leaf parsley
750 ml vegetable stock
Sea salt and freshly ground black pepper
Popular on LondonNet
Method:
Heat the oil in a large frying pan. Add the garlic, fennel and leek and fry gently for 1 minute. Sprinkle in the paprika add the tomatoes and stir well. Add the rice, saffron liquid, stock and bring to the boil. Reduce the heat and simmer gently for about 25 mins until the rice is nearly cooked then add the fish and diced courgette stirring into the rice and cooking for three minutes then add the peas, mussels. Tiger prawns, half of the parsley and a little more stock if necessary. Bubble gently until the liquid has been absorbed and all the fish is cooked. Serve with wedges of lemon and black pepper and garnish with the remaining parsley.
For more peas recipes, go to www.peas.org
