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Seashore Skillet


3/4 cup uncooked rice
4 medium-sized carrots, sliced
1 cup celery, chopped in 1-in. lengths
1/2 cup chopped onion
2-1/2 cups canned tomatoes and juice
2 tablespoons lard and butter, mixed
2-1/2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1-1/2 cups water
1 pound fresh fish filets

Place rice, carrots, celery, onion, tomatoes, lard/butter mix, salt, pepper, by leaf, and water in a skillet.  Bring to a vigorous boil.  Cover and leave over low heat for 14 minutes.  Stir once during the cooking.  Uncover, stir and lay the fish filets over the rice mixture.  Sprinkle the fish with paprika.  Cover and leave over low heat for 15 minutes or until fish flakes easily and the moisture is absorbed.