Hake with stewed peppers
This Spanish-inspired dish of white fish with sweet paprika-spiked peppers will bring a taste of the sunny Mediterranean to your dinner plate
Tomato & rice soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp olive oil
- 1 onionfinely chopped
- 1 carrotfinely chopped
- 1 celerystick, finely chopped
- 1 tbsp golden caster sugar
- 2 tbsp vinegar(white, red or balsamic)
- 1 tbsp tomato purée
- 400g can chopped tomatoor passata
- 1l vegetable stockmade with 2 cubes
- 140g rice(long-grain, basmati, wild, brown or a mixture)
- ¼ small pack parsleyleaves only, chopped, and a few drops of pesto, to serve (optional)
Nutrition: per serving
- kcal213
- fat3glow
- saturates1g
- carbs39g
- sugars13g
- fibre4g
- protein6g
- salt1.6g
Method
step 1
Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you’re using, and simmer for a final 10 mins until the rice is tender.
step 2
Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.
