Method
Ingredients
Ingredients
- 1 pouch of Tilda Coconut, Chilli Lemongrass rice
- 1 tbsp of olive oil
- 1 clove of garlic, crushed
- 1 shallot, finely sliced
- ½ bulb of fennel, thinly sliced
- 100 ml of fish stock or white wine
- 500 ml of passata
- 1 tsp of paprika
- 1 red pepper, diced
- 100g of monkfish, cut into large chunks
- 100g of cod loin, cut into large chunks
- 100g of mixed seafood, such as prawns, mussels and squid
- Salt and pepper to season
- Clams, to top the dish
Method
-
Preheat oven to 180°c, gas mark 6.
-
Heat the oil in a large pan. Add the garlic, shallots and fennel and fry gently until soft for about 3-5 minutes.
-
Add the stock or wine, passata and red pepper. Fry for about 5 minutes.
-
Add the fish and seafood mix and transfer to an ovenproof dish or tagine. Lay the clams on top. Season to taste.
-
Cover and cook for about 20 minutes or until the clam shells have opened.
-
Cook rice as per pouch instructions and serve.
