For this flavorful bowl, Chrissi Pappas begins with water, vegetables, and plenty of olive oil. Use thickly cut fish so it stays intact during cooking.
|1||large carrot, coarsely chopped|
|1||large stalk celery, coarsely chopped|
|1||medium onion, coarsely chopped|
|1||medium russet potato, coarsely chopped|
|3/4||cup raw converted white rice|
|3/4||cup olive oil|
|2 1/2||pounds haddock, cut into thirds|
|Salt and pepper, to taste|
|Several sprigs fresh parsley, coarsely chopped|
2. Add the haddock and cook on medium high heat for 10 minutes; turn the heat to low and continue cooking for 10 minutes. Stir very gently.
3. Remove the pot from the heat and add salt and pepper. Ladle into large bowls and garnish with parsley.
Adapted from Chrissi Pappas