Smoked Fish Ferdoodle

This is simply a slightly different version of Sausage Ferdoodle [q.v.], which in turn is a variation on the common or garden pilaf.

 

Ingredients.

1x370g can smoked fish.

¼ cup olive oil.

1 medium onion, peeled and chopped.

½ cup long grain rice.

2 teaspoons cumin, ground.

2 teaspoons rubbed origanum.

Salt to taste.

2 cups pre-cooked chopped mixed vegetables.

Chopped parsley for garnish.

 

Method.

Open the can of fish, drain the liquid into a bowl and top it up with water to the volume of one cup. Set the fish and the juice/water mix aside. Heat the oil in a sauté pan and stir fry the sausages until browned. Add the onion and continue to chow until beginning to brown then add the rice, stirring for a few minutes until transparent. Add the cumin, origanum and salt and cook, stirring, for 1 minute, then add the vegetables, the fish and cup of liquid.

Stir through, bring to the boil, then cover and reduce to a simmer. Cook for 20 minutes then, without removing the lid, set aside and allow to sit for 10 minutes. Gently fluff the mixture up and serve immediately, garnished with the parsley.

 

Serves: 2.

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