One-pot orzo with white fish
Ingredients
4 persons
- 280 grams Elvea Double Concentrate
- 4 medium chopped onions
- 2 tablespoons olive oil
- 4 zucchini, diced
- 4 red bell peppers, diced
- 4 cloves of garlic, peeled and finely chopped
- 4 tablespoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 2 pinches of cayenne pepper
- 280 grams whole wheat orzo
- 600 milliliters of warm water
- 400 milliliters of plant-based milk
- 500 grams of cherry tomatoes
- 200 grams spinach
- 150 grams pitted green olives
- 2 handfuls of fresh basil
- 0.5 milliliter lemon juice
- 4 firm white fish fillets
- pepper
- salt
Preparation
-
1
Sauté the onions in a tablespoon of olive oil in a large pan over heat. Add the diced zucchini, diced bell pepper, and garlic.
-
2
Let it simmer and then sprinkle with all spices, pepper, and salt.
-
3
Add the tomato concentrate and cook for another two minutes. Then add the orzo and hot water.
-
4
Let the mixture simmer covered over low heat for six minutes, then add the plant-based drink.
-
5
Simmer for another six minutes before stirring the olives, cherry tomatoes, and spinach leaves into the orzo.
-
6
Season the whole dish with finely chopped basil and lemon juice.
-
7
Now place the fish pieces in the pan and let them cook for another five to ten minutes with the lid on, depending on the thickness of the fish pieces.
-
8
Finish with a twist of the pepper mill and serve directly from the pan.
