Fish jambalaya

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A lively fish jambalaya with rice, peppers, tomatoes and white fish, excellent when you need a generous one-pan meal.

Serves: 6 people

Preparation time: 45 min

Ingredients

• multigrain rice – 300 g
• water – 350 ml
• vegetable stock cube – 1
• onion – 1
• garlic cloves – 2
• celery stalks – 5
• green pepper – 1
• yellow pepper – 1
• sunflower oil – 2 tbsp
• cajun seasoning – 1 tsp
• tomatoes – 4
• cod fillet – 400 g
• passata – 400 g
• parsley – 0.5 bunch
• salt – to taste
• black pepper – to taste

Method

1. Start by softening the onion, garlic, celery and peppers in oil until they smell sweet and aromatic. 2. Stir in the Cajun seasoning and chopped tomatoes, then add the rice, stock and passata. 3. Let the rice cook gently until it is almost tender and the sauce has thickened. 4. Nestle in the fish pieces and continue cooking just until the fish flakes easily. 5. Rest the pan briefly so the flavours settle and the rice loosens. 6. Finish with parsley and serve in deep bowls.