Tuesday, September 11, 2012

Easy Haddock, Green Bean, and Artichoke Paella Recipe

Use paella rice if you can find it for this recipe, instead of the basmati. Serves 4-6

Haddock, or cod or any other white fish
1 tbsp olive oil, plus extra if needed
1 onion, finely chopped
salt and freshly ground black pepper
pinch of turmeric
2 garlic cloves, grated or finely chopped
7oz (200g) green beans, trimmed
91⁄2oz (280g) jar artichoke hearts, drained and rinsed
4 tomatoes, skinned, seeded, and chopped
pinch of hot or regular paprika
14oz (400g) basmati rice
5 cups hot vegetable stock
11⁄2lb (675g) haddock fillets, pinboned, skinned,
and cut into chunky pieces
handful of dill or flat-leaf parsley, finely chopped
juice of 1 lemon

  • Heat the oil in a large, heavy frying pan over medium heat. Add the onion and a pinch of salt, and saute for about 5 minutes until soft and translucent. Stir in the turmeric, then add the garlic, beans, and artichokes. Cook gently for about 5 minutes until the beans begin to wilt, adding a little more oil if needed.
  • Now add the tomatoes and paprika, and cook for 5 minutes. Add in the rice, and stir. Pour in half the hot stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Add the remaining stock and the fish, cover, and cook over low heat for 10 minutes, or until the rice and fish are cooked.
  • Keep the lid on the pan until ready to serve, then stir in the fresh herbs and lemon juice. Taste, adjust the seasoning, and serve.

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