Fish is always a healthy meal and in this recipe I have included prawns as well. You COULD include other seafood however I could not buy small enough quantities of other things for this meal, so just used the two.
Ingredients For the fish 250 g white fish fillets, cut into small pieces
1 tbsp white wine
½ packet cream of chicken soup (Continental)
½ cup water
¼ cup milk
2 tbsp cream
190 g tin whole champignons, drained
75 g peeled, cooked prawns
For the rice 1 tbsp butter
¼ cup flaked almonds
1 - 2 tbsp parsley, chopped finely
1½ cups cooked rice (I used brown, but white would be OK)
Method For the rice
Cook the rice first as it takes the longest - cook as per packet instructions - I always turn heat off a bit early, and let it absorb the balance of the liquid.
Melt the butter, add the flaked almonds and cook till they are golden brown.
Stir in the cooked rice, chopped parsley, and stir gently until it is hot. Do this just before the fish is ready.
For the fish
Melt a bit of butter in a wok and add the fish.
Sprinkle the white wine over it and cook until the fish is opaque, turning once while it is cooking. Take out of pan.
Mix the soup packet and water in a saucepan, and bring to the boil.
Stirring constantly, simmer this for about 4 minutes and stir in the milk and cream.
Gently add in the cooked fish, liquid, mushrooms and when that is warm, add in the prawns and cook for another minute or so, stirring. You may need to add a bit more water if it is too thick.
Serve on top of the parsley almond rice, or next to it.