If you like paella you will like this easy recipe. It’s basically fish and rice, with baby tomatoes adding a touch of sweetness. I used Basa fillets, but any firm white fish will do. A handful of prawns or mussels would be a nice addition.
I had a jar of green pimento-stuffed olives which had been opened but not finished sitting in the fridge, so I used them to make the tapenade. After making this recipe I mixed the leftover tapenade with a few heaped tablespoons of hummus and served it as a tasty dip. Waste not want not as my mother, who grew up during WW2, used to say.
2¼ cups (250g) basmati rice
2 cups (500ml) water
6 Tbs green olive tapenade (see recipe below)
250g cocktail tomatoes, halved
1 Tbs olive oil
1 Tbs red wine vinegar
Salt and freshly ground black pepper
500g white fish fillets (or 250g fish and 250g peeled green prawns)
Fresh basil to garnish
1 Tbs olive oil to garnish
Make the tapenade.
In a large deep frying pan with a lid, place the rice, water and 3 Tbs tapenade. Mix then bring to the boil. Mix the tomatoes with the olive oil and vinegar. Cut the fish into pieces about 2-3cm square and lay them (and prawns if using) on top of the rice. Carefully spoon some of the rice mixture over each fish piece, then put the lid on and simmer for 10 minutes, or until rice is cooked. Add a bit more water if the rice is not cooked and the liquid has all gone.
When rice is al dente, remove the lid and scatter the tomatoes over the top. Spoon 3 Tbs tapenade over the top. Continue to cook for a few minutes, without the lid, or until all the liquid has been absorbed.
Serve garnished with torn fresh basil leaves and a drizzle of olive oil.
Tapenade: place 1 or 2 cups pitted green olives (quantity is flexible), or pitted and pimento stuffed green olives, in food processor with a peeled clove of garlic. Start the machine and chop finely, adding olive oil through the top chute while the machine is running to achieve a chunky paste similar to pesto. Use any leftover tapenade as a dip or in sandwiches.
Serves 4
