Fish Recipe: Swordfish Casserole
Ingredients
- 1 tablespoon olive oil
- 2 red peppers, cored, deseeded and chopped
- 1 onion, chopped
- 1 garlic dove, finely chopped
- 1 tablespoon white wine vinegar
- 1 tablespoon tomato purée
- 1 tablespoon finely chopped thyme
- 8 fl oz (250 ml) Fish Stock
- 8 oz (250 g) trimmed celery, sliced
- 1½ (750 g) swordfish, cubed
- 8 oz (250 g) long-grain rice
- ½ pint (300ml) water
- Salt and pepper
- 8 pitted black olives, sliced
- Chopped thyme, to garnish
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