Fish and Seafood Recipes - Minted Fish Pot

Ingredients

• 1 onion, finely chopped

• 2 leeks, chopped

• 1 head of celeriac (celery root), chopped

• 25 g/1 oz/2 tbsp butter

• 400 g/14 oz/1 large can chopped tomatoes

• 1 bouquet garni sachet

• Grated rind and juice orb lemon

• 600 ml/1 pt/2 1/2 cups fish or chicken stock

• 100 g/4 oz fl/2 cup long-grain rice

• 225 g/8 oz cod fillet, skinned and cubed

• 225 g/8 oz mackerel fillet, skinned and cubed

• 225 g/8 oz trout fillet, skinned and cubed

• Salt and freshly ground black pepper

• Chopped parsley

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Method:

1. Cook the onion, leek and celeriac in the butter for 2 minutes, stirring.

2. Add the tomatoes, bouquet garni sachet, lemon rind and juice and stock and simmer for to minutes.

3. Add the rice and cook for a further 5 minutes. Stir in the mixed fish and season well.

4. Cover and simmer for 10 minutes until the fish, rice and vegetables are tender.

5. Discard the bouquet garni sachet. Ladle into bowls and sprinkle with the parsley before serving.