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Ingredients:
- Your choice of raw fish and shellfish, cut into bite sized chunks if required
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 2 tbsps Olive Oil
- 200g Long-grain White Rice
- Salt & Pepper
- ½ tsp dried Oregano Leaves
- ½ tsp dried Dill Weed
- 840ml Fish Stock or Chicken Stock
- 6 Plum Tomatoes, chopped
- 3 tbsps Lemon Juice
- 200ml Sour Cream
- Handful Black Olives, sliced
- 100g Feta Cheese, crumbled
Method:
- In large saucepan, cook the onion and garlic in olive oil for 5 minutes.
- Add rice; cook and stir 4 to 5 minutes longer. Sprinkle with the oregano and dill and season with salt and pepper.
- Add the stock; bring to a simmer then cover and simmer for 20 to 25 minutes or until rice is almost tender. Remove from heat.
- Add the seafood into rice mixture along with tomatoes, lemon juice and sour cream.
- Place rice mixture in to an ovenproof dish; top with olives and cheese. Bake at 180°C for 30 to 40 minutes or until rice is tender and the seafood is cooked.
Serves 6-8
