1 tablespoon of olive oil or butter
2 small potatoes (180g) peeled and cut into cubes
2 small carrots (120g) grated coarse
2 cups of hot water
1 tablespoon of white vinegar
2 liters of fish broth
3/4 cup of rice
500g of red fish (cut into 1cm squares)
2 tablespoons of chopped parsley
Salt and Calabrian pepper to taste
1 tablespoon of olive oil or butter
2 small potatoes (180g) peeled and cut into cubes
2 small carrots (120g) grated coarse
2 cups of hot water
1 tablespoon of white vinegar
2 liters of fish broth
3/4 cup of rice
500g of red fish (cut into 1cm squares)
2 tablespoons of chopped parsley
Salt and Calabrian pepper to taste
Heat the olive oil in a pot with capacity for 6 liters
Add the potatoes and fry at high heat for five minutes, until they golden brown
Add the carrots and fry for two minutes
Join the hot water, vinegar
Cook over low heat with the pot uncovered for ten minutes or until the vegetables are tender
Add the fish broth and rice
Cover the pot and cook over low heat for 15 minutes
Add the fish and cook for five more minutes until the fish is cooked and the rice is soft
Remove the pot from heat and add parsley and Calabrian pepper
Season and serve
Serves 12 portions
179 calories per serving.
