Fish And Rice Casserole - Tasty And Affordable. Step-by-step Recipe With Photo

The fish and rice casserole is made with simple and affordable ingredients that are always at hand. To prepare this dish quickly, boil the rice in advance, preferably round, as it is sticky. If you are making a dish from whole fish, then it is convenient to boil it for just a couple of minutes (simmer) to easily separate the fillet from the bones. You can also use skinned pollock fillets, hake, navaga. Be sure to defrost the fillet and cut into narrow strips. Thawed and finely chopped fish fillets can be added to the casserole raw; in this case, increase the baking time in the oven by 7-10 minutes. The recipe is suitable for a lean menu, on days when fish and dairy products are allowed.

• Cooking time: 1 hour
• Servings: 2-3

Ingredients for the fish and rice casserole

• 1 medium pollock;
• 150 g of round rice;
• 1 onion;
• 250 g canned tomatoes;
• 50 g of hard cheese;
• 15 ml of vegetable oil;
• 2 teaspoons of sugar
• 1 teaspoon paprika flakes
• green onions, salt, red pepper.

Method for cooking fish and rice casserole

Finely chop the onions, fry in vegetable oil until translucent.

When the onion is ready, add tomatoes preserved in their own juice (without the skin), add granulated sugar.

Cooking tomato sauce for 10 minutes over medium heat. You can also use fresh tomatoes for this fish casserole recipe. The tomatoes need to be scalded, peeled, chopped in a blender and boiled for 20 minutes without a lid so that the moisture evaporates.

Pour in flakes of sweet paprika and a pinch of ground red pepper, if you don't like spicy food, then replace hot pepper with ground sweet paprika.

Rinse the round rice with cold water, put it in a saucepan, pour 300 ml of water. Bring to a boil, cover the pan with a lid, cook for 10 minutes. Put the boiled rice until half cooked in the tomato sauce. For a fish casserole recipe, yesterday's rice is suitable.

We clean the pollock - cut off the tail, fins, remove the entrails, rinse, cut into large pieces. Pour 600 ml of water into a saucepan, add a teaspoon of salt, bring to a boil. Put prepared pieces of pollock in boiling water, boil for 5-6 minutes after boiling. We spread the fish on a board, remove the bones. If you use fish fillets for this recipe, then you do not need to boil it, just defrost and cut it. Stir the tomato sauce with the rice, salt to taste. Put the steamed pollock fillet on top.

Finely grate the hard cheese, sprinkle the casserole with a thick layer of cheese.

We heat the oven to 180 degrees Celsius. We send the casserole to the heated oven for 20 minutes. If you are preparing a dish with raw fish, then increase the baking time by 7-10 minutes.

The fish and rice casserole is ready. Sprinkle with finely chopped green onions or any other herbs before serving. Bon Appetit.

The casserole is delicious and simple. It can be prepared from the remains of boiled rice and any fish fillets. Tomato sauce and cheese combine the ingredients for a quick, inexpensive and healthy dinner!