Tinned Mackerel and Tomato Rice
An old twimii recipe that I’ve changed a little, it’s a firm favourite of mine and another convenience-health-food recipe.
I don’t think the original recipe uses the correct quantities but they are the ingredients that I used originally. I’d add paprika (a lot of paprika) to rice with a little coriander, chilli and some basil. One time I accidentally added rosemary instead of basil and actually rosemary is great with a little spice. Then I began using herbes de Provence because at the time I always had it to hand. Then I came across the Cajun seasoning mix and started using that instead of the paprika, etc. So I now just use Cajun seasoning and herbes de Provence for the herbs and spices – but if I’m ever out of the Cajun mix I use the paprika, turmeric, coriander and chilli, which actually makes for a nice change every so often.
I now add chicken stock rather than water. I also add chopped up tinned anchovies fillets – because I love them. So with the stock, Cajun spice mix and chopped anchovies there’s no need to add salt to this. The original version actually requires a lot of salt.
And the good news is the tinned fish are full of good fat and vitamin D – so a great little dish for dark winter days. And it’s so simple I’m not sure it’s possible to mess this one up. Even though it does look a bit of mess.
Ingredients
- 125g long grain rice
- 125g tin mackerel in sunflower oil
- 50g tin anchovies in olive oil
- 1 tablespoon Cajun herb & spice blend
- 1 teaspoon herbes de Provence
- 1 400g tin peeled plum tomatoes
- 1 large garlic clove minced
- 1 pint chicken stock
- fistful frozen peas
- squeeze of fresh lemon
Instructions
- Drain the oil from the tinned fish into a large saucepan. Heat the pan and add the rice. Add in the herbs and spices and mix around. Empty the tinned tomatoes into the pan. Add a little cold water to the now empty tin of tomatoes and swirl it around to get all the juice to flow out into the saucepan. With a potato masher break up the tomatoes. Stir in the garlic. Add the chicken stock and bring to the boil. Let it boil for 2 minutes then give it a good stir, cover the pan with its lid, reduce the heat and let it simmer away for 8 - 10 minutes or until the rice is all cooked.
- Add in the peas, cover and leave to cook for a further 3 - 4 minutes or until the peas are cooked. Turn off and leave covered.
- Flake the mackerel with a fork and add into a bowl. Chop up the anchovies into little pieces and mix this into the mackerel. Add 3/4 of the fish mix to the pan and stir around well. Squeeze a little lemon.
- Serve in bowls topped with the remaining fish mix, with a wedge of lemon. Enjoy!
