Fish Rice Skillet with Sugar Snap Peas and Bell Pepper
A fish rice skillet featuring fresh sugar snap peas and bell pepper, a delightful dish from the Fish category. Try this and more recipes from Spoonsparrow!
Ingredients
- 1 onion
- 1 Garlic clove
- 4 tbsp oil
- 250 g long-grain rice
- 700 ml broth
- 1 tin saffron
- 200 g Sugar snap peas
- 1 red bell pepper
- 500 g Cod fillet
- Salt
- black pepper (freshly ground)
- 50 ml white wine
- 2 tbsp chopped parsley
Instructions
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1.
Peel and dice the onion and garlic. Sauté both in 1 tablespoon of hot oil. Add the rice, stir briefly. Pour in the broth and saffron, bring to a boil, then simmer for about 25 minutes until the liquid is absorbed.
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2.
Wash and trim the sugar snap peas, cutting them in half. Clean, seed, and slice the bell pepper into strips. Rinse the cod, pat dry, cut into pieces, and season with salt and pepper.
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3.
Cook the fish in the remaining hot oil for about 4 minutes, then remove it from the pan. Add the vegetables to the skillet, sauté, and season. Pour in the wine and simmer covered for about 5 minutes. Stir in the cooked rice, adjust seasoning, fold in the fish, and sprinkle with parsley.
