This weeks New Recipe of the Week is going to be short. I’m in a hurry!!
Joloff Fish and Rice
Serves | 4 |
From book | The Around the World Cookbook |
Ingredients
- 1 1/2lb White Fish
- 2 cloves Garlic (Minced)
- 1 teaspoon Dried Thyme
- 2 tablespoons Vegetable Oil
- 14oz Can Tomatoes (Chopped or Diced)
- 1 tablespoon Tomatoes Paste
- 1 Onion (Diced)
- 1 3/4 cup Chicken Stock
- 1-2 Chili (Seeded and Finely Chopped)
- 1 cup Long Grain Rice
Directions
Rub the fish with garlic and thyme and set aside | |
Heat oil in a saucepan until hot and add the chopped tomatoes, tomato pasta, and onions. Cook over medium high heat for about 15 minutes, until the tomatoes are well reduced, stirring often. | |
Reduce the heat to medium low and add the stock and chilies. Simmer uncovered. | |
Put the rice in a separate pan and scoop 1 1/2 cup of liquid from the tomato mixture to rice. Add 1/2 a cup of additional water and bring to a bowl. Reduce to low and cover with lid. Cook rice for 20 minutes or until the rice is cooked through. | |
10 minutes before the rice is complete add the fish to the tomato mixture. Submerge the fish and simmer until cooked through. | |
Serve the fish and tomatoes over rice. |
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Fried Plantains
Ingredients
- 2 Yellow Plantains (Sliced)
- 1/4 cup Oil
Directions
Heat oil over medium heat in a large pan. | |
Place sliced plantains in oil being careful not to burn yourself. | |
Cook until brown, about 1-2 minutes and flip. | |
Remove from oil and place on a brown paper bag or towel to drain. | |
ENJOY! |
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