Mushroom and White Fish Paella

Ingredients

• 1 Tbsp olive oil
• 1 onion, (diced)
• 1 celery stalk, (diced)
• 8 oz mushrooms, (sliced)
• 3 garlic cloves, (minced)
• 1 c white rice, (dry)
• 1 (14.5 oz) can diced tomatoes
• 2 c chicken stock ((we prefer low sodium))
• 1/2 c white wine
• 2 tsp parsley
• 1 tsp thyme
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 lb white fish ((pollock, cod, etc), cut into 1” chunks)
• 1 c water ((as needed))

Instructions

1. 1

   In a 12” cast iron skillet heat olive oil over medium high heat. Add onion, celery, mushrooms, and garlic and sauté until soft, 5 min.

2. 2

   Add rice and sauté until lightly toasted and shiny, 1-2 min.

3. 3

   Add tomatoes, stock, and wine along with parsley, thyme, salt, and pepper. Mix to combine. Add fish nestling the pieces in the mixture.

4. 4

   Simmer over medium heat, uncovered and undisturbed, for 10 min. If your mixture begins to dry out add a little water. After 10 minutes, lower the heat to medium low and continue cooking until the rice is tender. (When you are finished, you should have a slight crispness to the bottom layer of rice. Not burnt, mind you, just a slight crisp browning. If you start to smell burning during the cooking process, turn your heat down.)

5. 5

   Remove the pan from the heat, and let stand for 5 - 10 minutes for any final moisture to absorb.