I have originally created this recipe as a solution for left over rice. (yeas, you can also mix the fish and veggies with already cooked rice, but if you follow this recipe, the flavor of the rice dish will be richer)
Fish and rice pilaf
2 cups of rice (1 cup/2 people)
1 pound of any fish (I used salmon, but you can use any fish you like)
1 small shallot, finely chopped
1 stick of celery, finely chopped
2 cloves of garlic, chopped (optional)
4 cups of chicken broth
1 cup of dry white wine
4 tablespoons olive oil
2 tablespoons of unsalted butter
Half a cup of fresh peas (could be frozen)
1 tablespoon of Emeril’s Italian Essence spice mix (or Herbes de Provence)
½ cup of Italian parsley, chopped
Salt and pepper
Heat olive oil on medium heat in heavy pan and cook onion, celery and leek ((carefully washed and sliced into small rings – white part and ½ of the green part) until soft, about 2 minutes. Stir in garlic and let cook for a few seconds.
Add rinsed rice, mix with vegetables and fry for 30 seconds, stirring. Season with salt and pepper. (watch out the salt if not using low sodium broth). Add all of the chicken broth and bring to boil. When reached boil, turn down the heat to low, cover the pan and let it cook for 40 minutes – or until the rice is done.
Before the rice is finished, prepare your fish. Cut it into small cubes and carefully remove any possible bones. In frying pan heat olive oil and butter. When hot, add fish, sprinkle with salt, pepper and the spices and fry quickly on medium hot. Add wine, stir together and let cook until the wine is almost reduced.
Fluff the rice when ready with a large spoon. Add fish mixture to the rice with the created sauce and mix together. Add peas and let it warm up in the rice. Taste and add more seasoning if desired. Garnish with chopped parsley and enjoy.
Wine pairing suggestions:
I have matched this dish with two different white wines, one from Sonoma, California – Ferrari Carano Fume Blanc and the other wine I picked was Sardinian Vermentino, called Argiolas Vermentino “Costamolino”