Fish Jambalaya

Ingredients

454g (1lb) Regal Monkfish or Huss Fillets, fresh or defrosted

115g (4oz) Regal Raw King Prawns, defrosted

1 x 15ml spoon (1 tbsp) Sunflower oil

1 Onion, chopped

2 Cloves garlic, chopped

115g (4oz) Baby sweetcorn, halved

1 Green pepper, deseeded and chopped

1 Red pepper, deseeded and chopped

1 Courgette, sliced

1 x 5ml spoon (1tsp) Ground coriander

1 x 5ml spoon (1tsp) Dried oregano

Pinch of cayenne

225g (8oz) Mixed long-grain and wild rice

750ml (30 floz) Fish or vegetable stock

85g (3oz) Pepperoni sausage, sliced

Salt and pepper

Method

1) Heat the oil in a flameproof casserole dish, cook the onion and garlic for 1 minute.


2) Add the vegetables and cook for 3 minutes.


3) Stir in the coriander, oregano, cayenne, rice and stock, bring to the boil, cover, reduce the heat and simmer for 5 minutes.


4) Skin and cube the fish and shell the prawns and add with the sausage and seasoning. Bring to the boil, cover and reduce the heat and simmer for 10-15 minutes or until the rice is cooked.

Serves: 4

Provided By: Sea Fish Authority