Calories per serving 415.
1/4 teaspoon turmeric
2 tablespoons boiling water
low fat cooking spray
1 onion, chopped
1 garlic clove, crushed
300 g (10 1/2 oz) easy cook long grain white rice
1 red pepper, de-seeded and diced
1 green pepper, de-seeded and diced
600 ml (20 fl oz) fish stock
225 g (8 oz) skinless cod fillet, cubed
150 g (5 1/2 oz) cooked prawns, peeled
225 g (8 oz) mussels in their shells, cleaned and scrubbed
2 tomatoes, de-seeded and diced
salt and freshly ground black pepper
1 tablespoon chopped fresh flat leaf parsley, to serve
1. In a small cup, mix the turmeric with the boiling water
2. Spray a large non stick saucepan with low fat cooking spray. Add the onion, garlic, rice and peppers. Cook, stirring, for 2 minutes. Add the stock and turmeric liquid and bring to the boil. Reduce the heat, cover and simmer for 10 minutes.
3. Remove the cover and add the cod, prawns and mussels in their shells - discarding any open mussels that do not close when tapped. Cover the pan and cook for a further 5 minutes; by which time the fish should be cooked and the mussel shells should have opened. Discard any mussel shells that have not opened.
4. Add the tomatoes, season and sprinkle with parsley before serving.
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