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Starting out
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Now cut them up
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Get your oil
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Slosh quite a lot in a heavy bottomed pan
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Put the heat on
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Boil some water for the stock
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Two hours before you start cooking, check that you have a can opener
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Now cut some veg
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Turn down the heat on the onions
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which should look like this
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Start getting the fish together
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Cut it into biggish chunks
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Add fish to rice mix
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Cook till fish is white
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Make stock
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I used three heaped teaspoons
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Add veg to fish
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Half a mug of rice
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Put the mix in the pan in some kind of holding container
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Add the rice to the pan
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Open a tin of tomatoes
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The rice should be looking nice and golden
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Add 2/3 of stock to the rice
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Add tomatoes to mix
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It will start boiling again
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If you like it you will put a lid on it
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You now have a 20 minutes break
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Go back and check on it
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Prepare aggressively designed trivet, plate
Alexandra Mitchell:
It is ready to serve!
