| Spanish Trout Fillets 1 teaspoon of olive oil
1 cup of brown rice
1/3 cup of minced celery
1/3 cup of minced onions
1/4 cup of minced watercress
3 cloves of garlic, minced
1/4 teaspoon of paprika
1/4 teaspoon of dried thyme
2 cups of chicken stock
1 pound of trout fillets
1/2 cup of peeled, seeded and chopped plum tomatoes
1/2 cup of cooked peas
Minced fresh parsley for garnish |
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In a large skillet, heat the oil. Add the rice, celery, onions, watercress, garlic, paprika, and thyme. Sauté for 3 to 4 minutes, stirring constantly or until the mixture is fragrant. Add the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 25 minutes. Add the fish and simmer for 8 minutes. Add the tomatoes and peas. Simmer for 2 minutes or just until the peas are warm. Arrange on a platter and garnish with parsley. Makes 4 servings
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