Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 700 gFirm white fish fillets, boneless
- 25 gParsley
- 5 cloveGarlic
- 40 gScallions, sliced
- 1 tspFine salt, divided
- ½ tspBlack pepper
- 4 tbspSunflower oil
- 150 gOnion, diced
- 3 tbspTomato paste
- 250 gCarrots, cut into large pieces
- 300 gCabbage, cut into wedges
- 250 gEggplant, cut into large pieces
- 1100 mlWater
- 300 gDry broken white rice, rinsed
- 1 eachLemon, cut into wedges
Make it
- Finely chop the parsley, garlic and scallions together. Mix with half the salt and the pepper, then spread over both sides of the fish. Heat 2 tablespoons of oil in a wide heavy pot and sear the fish for 2 minutes per side. Lift carefully onto a plate; it will finish cooking later.
- Add the remaining oil and onion to the pot and soften for 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the carrots, cabbage, eggplant, water and remaining salt. Simmer covered for 20–25 minutes until the vegetables are tender.
- Return the fish to the simmering liquid and poach gently for 5–8 minutes, until its thickest part reaches 63°C/145°F. Transfer the fish and vegetables to a warm covered platter.
- Measure 650 ml of the hot cooking liquid back into the pot; reserve any extra separately. Add the rinsed rice, bring to a boil, cover tightly and cook over low heat for 18–22 minutes until tender and the liquid is absorbed. If still firm, add a little reserved broth and cook a few minutes longer.
- Let the rice rest covered off the heat for 10 minutes. Spread it on a platter and arrange the hot fish and vegetables over it. Serve with lemon wedges.
Ingredients, recipe context & sources
Ingredient flags: Fish. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.