Fish and Rice Casserole
A flavorful casserole that combines fish stock and rice, making use of expired fish stock while ensuring food safety.
10
Prep Time (min)
30
Cook Time (min)
40
Total Time (min)
4
Servings
Ingredients
- 1 cup long-grain rice
- 2 cups expired fish stock
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 pound white fish fillets, cut into bite-sized pieces
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Preheat the oven to 375°F (190°C).
2
In a large oven-safe skillet or casserole dish, combine the rice, expired fish stock, onion, garlic, bell pepper, and frozen peas.
3
Place the skillet or dish over medium heat and bring to a simmer.
4
Season the fish fillets with paprika, salt, and pepper.
5
Nestle the seasoned fish fillets into the rice mixture.
6
Cover the skillet or dish with a lid or aluminum foil and transfer to the preheated oven.
7
Bake for 20-25 minutes or until the rice is cooked and the fish is flaky.
8
Remove from the oven and let it rest for a few minutes.
9
Garnish with chopped fresh parsley before serving.