I diced up the thawed fish (about 2 cups) and seasoned well.
Meanwhile, I took 1 can of spicy organic tomato soup & added 1 large box of vegetable broth and brought to a low simmer.
I added 1 cup of long grain rice.
That’s it. I let it simmer on low for about another 10-15 minutes until the rice was soft.
I then added:
- 1/2 white onion diced
- 3 garlic cloved diced
- 1 cup diced mushrooms
- 1 1/2 cups of frozen okra (if you don’t have this, you can use 1 large green pepper diced). Or, better yet..use both!
- 1/2 cup to 3/4 cup of red wine vinegar (malt would be fine too)
- lots of fresh ground black pepper
Simmer until the mushrooms and onions have cooked. You may need to add more water at this point as okra has a tendency to gum up. I added 1 c of water to thin out.
Last but not least, I added my raw fish to simmer on low.
The fish cooks very quickly considering it has been diced into small cubes. Cut the heat after 4-5 minutes and the remaining heat will ensure thorough cooking.
Season more to taste – more vinegar if needed (I love tangy), red cayenne pepper and salt if needed.
Easy & ready in about 30 minutes! I usually cook this and then let it sit to cool for about another 20 minutes. This also lets the flavors meld.
Other veggies to add/substitute – celery, peppers, canned diced tomatoes if you don’t have tomato soup.
