Name: Seafood pilaf
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion, peeled and chopped; 2 clove garlic, peeled and sliced; 2 small carrots, peeled and sliced thinly; 2 tomatoes, peeled and chopped; 1/2 red capsicum, diced; 1 small red chilli, chopped finely; 1 1/2 cup long grain rice; 6 threads of saffron; 1/4 cup boiling water; 3 cup hot fish stock; 500 gram boneless salmon; 500 gram boneless white fish; 300 gram peeled green prawns; 1 cup frozen peas; 1 tablespoon finely chopped parsley; salt and pepper

Ingredients

2 tablespoon olive oil

1 onion, peeled and chopped

2 clove garlic, peeled and sliced

2 small carrots, peeled and sliced thinly

2 tomatoes, peeled and chopped

1/2 red capsicum, diced

1 small red chilli, chopped finely

1 1/2 cup long grain rice

6 threads of saffron

1/4 cup boiling water

3 cup hot fish stock

500 gram boneless salmon

500 gram boneless white fish

300 gram peeled green prawns

1 cup frozen peas

1 tablespoon finely chopped parsley

salt and pepper

Method

1.In a wide flat-bottom pan (with a lid) heat the olive oil and sauté the onion until soft and translucent. Add the garlic for a few minutes, stirring with a wooden spoon.

2.Now add the carrots, tomatoes, capsicum and chilli and cook for 10 minutes on low heat, stirring to help the flavours to amalgamate.

3.Now add the rice and stir well so that the grains are well coated. Pour the boiling water over the saffron threads and allow to steep for 10 minutes.

4.Pour this over the vegetables, it should bubble furiously, then pour on the hot fish stock and stir well so that the ingredients are fully covered by the liquid. Add salt and freshly ground black pepper.

5.Cover and put on the lowest heat for 20-25 minutes. Don’t stir because the rice will cook by absorbing the liquid. Check that the rice is cooked, if not quite done add a couple of tablespoons of hot water and replace the lid for 5 minutes more.

6.Now add the chopped fish, prawns and peas. Incorporate lightly into hot rice and vegetables with a fork and replace the lid for 5-6 minutes. Sprinkle with finely chopped parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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