One of my more successful attempts at sneaking fish (and vegetables) past my children. Bowls were all but licked clean despite me telling them there was fish in it. Only after they had eaten it did I ask them what other vegetables they thought were in it.
Serves 4-5
300g basmati rice
1 large onion, peeled and finely diced
1 large garlic clove, crushed
1 small fennel bulb, diced
5 white fish fillets, cubed (I used Sainsburys Basics)
1/2 a black or green pitted olives, halved lengthways
1 red pepper, liquidised
1 vegetable stock cube
1 tbsp olive oil
Recently boiled water
Gently soften the onion in the olive oil in a lidded saute pan for 5 minutes. Add the chopped fennel and fry for a further 5 minutes. Add the rice and stir around in the onion and fennel before adding the rest of the ingredients, and 600ml recently boiled water. Mix well, cover, and bring to the boil. Once boiling, turn down to the lowest heat and simmer for 10 minutes. After 10 minutes turn off the heat without lifting the lid and leave on the hob for a further 10 minutes. Serve with salad or green vegetables.
Loosely based on my Vegan Fennel, Kale, & Bean Paella, Jamie Oliver's One Pan Fabulous Fish, and Sainsbury Magazine's Spanish Fennel, Olive & Tomato Rice
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