Mixed Fish Jambalaya

Serves 4

2 tablespoons oil

6-8 strips bacon, diced

1 onion, chopped

2 stalks celery, chopped

2 large garlic cloves, chopped

1 teaspoon cayenne pepper

2 bay leaves

1 teaspoon dried oregano

½ teaspoon dried thyme

4 medium tomatoes, skinned, seeded and chopped

2/3 cup ready- made tomato sauce

12 ounces long grain rice

2 cups fish stock          

6 ounces firm white fish (cod or haddock), skinned, boned and cubed

4 ounces cooked peeled shrimp

Salt and freshly ground black pepper

2 chopped scallions, to garnish

1. Heat the oil in a large saucepan and fry the bacon until crisp.

Add the onion and celery and stir until they begin to stick to the base of the pan.

2. Add the garlic, cayenne pepper, herbs, tomatoes and seasoning and mix well.

Stir in the tomato sauce, rice and stock and bring to a boil.

3. Gently stir in the fish and transfer to an ovenproof dish.

Cover tightly with foil and bake at 350 degrees F. for 20-30 minutes, until the rice is just tender.

Stir in the shrimp and heat through.

Serve sprinkled with the scallions.