Fish and Vegetable Pot with Rice

Ingredients

• 1 Shallot
• 1 tbsp Olive Oil
• 450 ml vegetable broth
• 1 tsp Mustard
• 100 g long-grain parboiled rice
• 1 tsp mustard seeds
• 250 g fennel (1 bulb)
• 250 g zucchini (1 piece)
• 250 g Atlantic cod fillet
• Pepper
• Sweet Paprika Powder
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and finely dice the shallot. Heat olive oil in a pot. Add the shallot and sauté for 2 minutes over medium heat.

2. 2.

   Add rice and mustard seeds, stir to toast. Be careful: mustard seeds may pop like popcorn. Add vegetable broth and mustard, bring to a boil. Cover and let the rice simmer on low heat for about 5 minutes until it softens.

3. 3.

   Meanwhile wash, trim, halve, and cut fennel into thin slivers. Add fennel to the rice and cook for another 4–5 minutes.

4. 4.

   While the rice and fennel are cooking, wash, trim, halve lengthwise, and slice zucchini into fine rounds.

5. 5.

   Wash cod fillet, pat dry, and cut crosswise into 2 cm wide strips.

6. 6.

   Add fish and zucchini to the pot and cook for 4–5 minutes until done. Season the fish-vegetable pot with salt, pepper, paprika powder, and lemon juice, then serve.