Rice and Fish Stew

Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1 Red Onion
  • 2 Tablespoons of Paprika
  • 2 Tablespoons of Tomato Purée
  • 1 Pound of Cod
  • 1 Cup Basmati Rice
  • 2 Cups of water
  • 1 ½ Cups of White Wine
  • 4 Cups Vegetable Stock
  • ½ Cup Parsley
  • 1 Bunch of Asparagus
  • Salt and Pepper Flakes

Preparation:

  1. In the Calphalon Premier™ Stainless Steel 3 QT. Chef's Pan cook the white rice. Add water and season with salt.
  2. In the meantime, heat the Calphalon Premier™ Stainless Steel 12" Fry Pan over medium high heat. Add the olive oil and cook the red onion, deglaze with white wine and let it reduce.
  3. Add paprika, tomato puree and vegetable stock.
  4. Add the fish filets on top of the pan. Season with salt and pepper. Put the lit and cook for 10 minutes.
  5. Add the asparagus and stir until combined.
  6. In a bowl, serve rice topped with the fish stew and fresh parley.
Soups And Stews
American
Seafood
Frying Pan