Quick Fish Jambalaya

We’ve all been there. You get the kids home from school and there’s about one hour tops before they are due back out at some activity or other. Today it was cub scouts but luckily I’d had the forethought (for once in my life) to defrost some fish ahead of time.

When time isn’t on your side nothing beats a quick jambalaya. The rice meat or fish combo cooks in just 30 mins and there’s just 20 mins prep beforehand.

You’ll need:

2 fillets of smoked haddock
1 cod loin
1 medium onion, chopped
3 cloves of garlic thinly sliced
1/2 cup of lardons
1 pinch of cayenne pepper
1 small leek, chopped
1 yellow bell pepper chopped
1/2 cup of chickpeas
1 cup of arborio rice
3 cups of boiling water
1/2 cup of dry white vermouth
Handful of parsley to taste

First, shred the fish fillets and reserve. Next, saute over a medium heat the lardons, onion, leek, pepper and garlic in a little olive oil until onions and pepper are soft,  about 10 mins.

Add the chickpeas, fish and rice and stir altogether. Add the water and the vermouth and cook, uncovered until the liquid has evaporated. When the rice is fully cooked through, garnish with parsley and serve.

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