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Fish Kebabs #2

ingredients

serves 4
2 thick cod steaks
8 medium mushrooms
8 bay leaves
8 cooked prawns or shrimps
1 green pepper, seeded and blanched
1 red or yellow pepper, seeded
2 courgettes, thickly sliced

for the marinade

60 ml (4 tbsp) oil
70 ml (5 tbsp) lemon juice
salt and freshly ground pepper
7 g (1 tbsp) roughly chopped parsley
bay leaf
1 small onion, thinly sliced in rings
2.5 g (1/2 tsp) paprika
225 g (8 oz) long grain rice, uncooked
900 ml (1 1/2 pt) water
2.5 g (1/2 tsp) turmeric
a little oil
lemon wedges
parsley sprigs

method

1. Cut the cod steaks into 12 even-sized pieces and thread onto the skewers one piece at a time.

2. Alternate with mushrooms, bay leaves, prawns or shrimps, squares of blanched peppers and slices of courgette.

3. Combine the oil, lemon juice, seasoning, parsley, bay leaf, onion and paprika and pour over the fish.

4. Leave to marinate for at least 3 hours, turning the kebabs from time to time.

5. Add the water with turmeric added to the rice and cook as directed on the packet.

6. Paint the grill rack with oil to prevent sticking and grill the skewered food for about 4 minutes each side until the cod is cooked.

7. Serve on a warm bed of rice with Spicy Tomato Sauce and a crisp green salad.

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