I have to tell you that this was delicious, very filling and extremely easy to make! Slightly higher in calories than I would usually have for a main meal, but I had just a bowl of home made soup today at lunchtime (less than 100 calories). I made it with smoked cod loin (as that was what I had in the freezer) but you could also make it with smoked haddock - just ensure you check the calories. The cod is higher in calories by about 20 per 100g (cod is 100 cals per 100g and haddock is 84 per 100g)
Preparation Time: 25 mins
Cooking Time: 30 mins
Serves: 2
Calories per serving: 602.4
Ingredients
Butter-10g
Leeks-150g
Rice, Arborio (dry weight)-150g
Milk, Semi Skimmed-125ml
Cod, Loins, Smoked-300g
Spinach, Baby Leaf-100g
Stock Pot (vegetable or fish)-1 Pot/28g
Tap Water (for stock)-350ml
Creme Fraiche, Full Fat-60g
Method
Preparation: Finely slice leek and wash thoroughly. Cut the cod into large chunks.
Heat oven to 200C/180C fan/gas 6.
Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
Add the stock (mix the stock pot with 350ml of boiling water) and the milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
Fold in the creme fraiche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.
Nutrition Data Per Serving
Calories (kcal) 602.4
Carbohydrate (g) 71.2
Fat (g) 17.8
Fibre (g) 3.7
Fruit & Veg 1.7
Protein (g) 39.1
