This recipe is super versatile, quick, easy and cheap but more importantly, they all love it! The rice bulks out the dish and though you could use any white fish, hake is really cheap and you don’t even need that much of it. The remaining ingredients are store cupboard essentials and could easily be served without the fish at all or substitute the peas for sweetcorn, soya beans or any finely chopped veg. Encouraging The Boy to eat fish is always a challenge, but the addition of cheese to pretty much anything, doubles my chances of success! This is one of the recipes I choose when I haven’t got the energy to fight about food!
- Large glug of olive oil (approx 4 tbsp)
- 1 small white onion, diced
- 2 medium garlic cloves,
- 1 mug risotto rice (I use arborio)
- Good glug of white wine (optional)
- 1 1/2 pints of stock – I boil and bake a ham most weeks, so use the stock from that but stock cubes are fine (Knorr stock cubes are gluten free)
- 1 mug frozen peas
- 1 large hake fillet, skinned and boned, chopped into bite sized chunks
- Large knob of butter/ butter alternative if you are dairy free (we like the Pure range)
- Seasoning if needed (depending on your stock)
- 100g grated cheddar cheese, lactose free if you are dairy free
- Small amount of grated parmesan cheese to top (optional)
- Warm the stock on a low heat
- In large saucepan warm the olive oil and fry the onions gently, until translucent
- Add the garlic and keep stirring so it doesn’t burn
- Add the risotto rice and stir continually for 2 minutes so that the rice is completely coated in the oil
- Add the wine (if using) or a ladle of stock and stir
- Continue to add the stock ladle by ladle waiting for it to be absorbed each time (keep the stock in a small sauce pan on a low heat)
- You do not need to stir continuously, but you do need to keep an eye on it so it doesn’t stick to the bottom of the pan
- After 20 minutes, add the peas and stir through
- After a further 5 minutes the stock should have all been absorbed and the rice cooked through
- Have a kettle boiled just in case you need more liquid, it doesn’t need to be stock, just hot!
- Add the hake and stir through (it will cook very quickly, 2-3 mins)
- Add the cheddar cheese and butter and stir through gently until combined (try not to break up the fish).
- Once everything is piping hot, it’s ready to serve with a sprinkle of parmesan.
Enjoy your Cheesy Peasy Rice with Hake!!
The most popular Kid’s Tea Tuesdays recipes this week were:
- Halloumi & Courgette Tower with Tomato & Avocado Couscous
- Very Veggie, Beef Chilli with Crispy Tortillas
- Nicola’s Italian Style Chicken and Polenta
Why not give one a go this week and let me know how it goes down with your family?
‘Kids Tea Tuesdays’ has been a popular feature on the blog for some time now, so I’ve decided to shake it up a bit and bring in some fresh blood! We all have our own family favourites, store cupboard classics and frugal food tricks up our sleeves, so why not share yours with us? I’ll be sharing guest posts from fellow bloggers and also any tips, tricks or recipes sent in by you! If you like to get involved, click here to drop me a message.
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3 thoughts on “Cheesy Peasy Rice with Hake”
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