Mushroom and White Fish Paella
This tasty Fish Paella is full of veggies with just a light touch of seafood, for those who aren't quite ready to tackle a full out seafood paella.Yield: 1 (12 inch) skillet
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 celery stalk, diced
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1 c white rice, dry
- 1 (14.5 oz) can diced tomatoes
- 2 c chicken stock (we prefer low sodium)
- ½ c white wine
- 2 teaspoon parsley
- 1 teaspoon thyme
- 1 teaspoon salt
- ¼ tsp ground black pepper
- 1 lb white fish (pollock, cod, etc), cut into 1” chunks
- 1 c water (as needed)
Instructions
- In a 12” cast iron skillet heat olive oil over medium high heat. Add onion, celery, mushrooms, and garlic and sauté until soft, 5 min.
- Add rice and sauté until lightly toasted and shiny, 1-2 min.
- Add tomatoes, stock, and wine along with parsley, thyme, salt, and pepper. Mix to combine. Add fish nestling the pieces in the mixture.
- Simmer over medium heat, uncovered and undisturbed, for 10 min. If your mixture begins to dry out add a little water. After 10 minutes, lower the heat to medium low and continue cooking until the rice is tender. (When you are finished, you should have a slight crispness to the bottom layer of rice. Not burnt, mind you, just a slight crisp browning. If you start to smell burning during the cooking process, turn your heat down.)
- Remove the pan from the heat, and let stand for 5 - 10 minutes for any final moisture to absorb.