Ingredients

  • 1-1.5 cups of rice
  • 1.5L fish/seafood stock
  • 1 orange (juice only)
  • 1 lemon (juice only)
  • Robertson’s “spice for fish”
  • Oregano
  • Garlic flakes
  • Salt & pepper (to taste)
  • Saffron (purchase at F4A)
  • 2 medium leeks (sliced)
  • Trio of favorite Fish4Africa seafood (this recipe includes Kingklip, Squid & Prawns)

Method

  1. Ensure all seafood is bought FRESH for best results. However, if cooking from frozen ensure that it’s all defrosted thoroughly.
  2. Prepare fish/seafood stock (homemade or store bought). Prepare saffron by adding a pinch of saffron sprigs to 1/2 cup hot water. Set aside.
  3. In an oven proof baking dish, add in uncooked rice and season with oregano, salt, pepper, garlic flakes, spice for fish. Mix together.
  4. Add in juice of lemon and orange, fish/seafood stock and saffron. Stir well.
  5. Add in seafood of choice. Ensure fish and squid is cut into bite sized pieces.
  6. Place (uncovered) in a 180 degree preheated oven for 45 minutes to an hour (or until the rice has absorbed most of the stock).
  7. Serve warm with additional lemon wedges and enjoy with a glass of your favourite white wine.

TIPS:

Leeks can be swapped out for any vegetables you have available i.e. onions, peas, carrots or even potatoes for a hearty version of the meal.

Recipe written by chef and Fish4Africa ambassador, Claire Baillie-Stewart @cooking__with__claire

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