Harissa Spiced Fish and Basmati Rice
with Peas
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Fish Pie Mix
(Contains Fish)
150 grams
Basmati Rice
50 grams
Harissa Paste
(Contains Sulphites)
1 carton(s)
Tomato Passata
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
10 grams
Vegetable Stock Paste
(Contains Celery)
2 unit(s)
Garlic Clove
Not included in your delivery
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the garlic and fry until fragrant, 1 min.
Stir in the passata, vegetable stock paste, fish mix and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until the fish is cooked and the sauce has thickened, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
VALIDATE FISH
Once thickened, stir in the harissa paste, peas, cheese, honey and butter (see pantry for both amounts) until the butter and cheese have melted and the peas are piping hot. Season with salt and pepper.
Add a splash of water if you feel it needs it.
Share the rice between your serving bowls. Spoon over the fish and harissa sauce.
Enjoy!
