Name: BOURDETO (Greek Fish Stew)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 6 x 150g hake or cod fillets; 1 medium lemon, juice n zest; 3 onions, sliced very tinly; 1 leek, thinly sliced; 3 cloves garlic; 400 ml (1tin)chopped tomatoes; 20 cherry tomatoes; 1 tsp sugar; 1 tbsp paprika, not smoked; 1 tsp chilli powder; 1 bay; 2 tbsp dried oregano; 75 ml white wine; 2 tsp capers; 3 rice measuring cups of long grain white rice

AuthorHungry PandaCategoryFishDifficultyIntermediate

Yields6 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

INGREDIENTS

6 x 150g hake or cod fillets

1 medium lemon, juice n zest

3 onions, sliced very tinly

1 leek, thinly sliced

3 cloves garlic

400 ml (1tin)chopped tomatoes

20 cherry tomatoes

1 tsp sugar

1 tbsp paprika, not smoked

1 tsp chilli powder

1 bay

2 tbsp dried oregano

75 ml white wine

2 tsp capers

3 rice measuring cups of long grain white rice

HOW TO MAKE

Using the SLOW COOK (or similar function) of your rice cooker gently saute the onion, garlic, leeks for 8-10 minutes in olive oil.

Add the tomatoes and spices for 2–3 minutes.

Add the wine and allow to simmer for 10 minutes.

Transfer the sauce into a separate container.

Add the rice to the rice cooker inner bowl and then fill to the 3 cup WHITE RICE level line.

Select the WHITE RICE or LONG GRAIN function and press START.

When 10 minutes is remaining add the fish, then the lemon.

When cooking is complete open the rice cooker and stir gently.

Add the sauce and capers etc and set to KEEP WARM for 15 minutes before serving.

Ingredients