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Keith Bradbury

Fish - Prawn Pilaf


This is a great and terrifically easy dish, and it can be played about with all sorts of combinations.

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Rate this recipe 3/5 (137 Votes)


  • 3 tbsp olive oil
  • 1 onion finely chopped
  • 1 red pepper sliced thinly
  • 1 garlic clove crushed
  • 225 gm long grain white rice
  • 700 ml fish
  • chicken or veg stock
  • 1 bay leaf
  • salt and pepper
  • 400 gm peeled cooked prawns
  • To garnish – a handful of whole cooked prawns
  • lemon wedges
  • Greek black olives
  • Serve with Pecorino cheese to grate over
  • Cubes of Greek feta cheese


servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget


Step 1

Heat the oil in a large lidded frying pan – I use a large stainless steel sauté pan. Add the onion, red pepper and garlic. Fry for 5 mins until softened.

Step 2

Add the rice and cook for 2-3 mins., stirring all the time until the grains look transparent.

Step 3

Add the stock, bay leaf, salt and pepper. Bring to boil. Cover the pan with a tightly fitting lid (I cover first with a layer of foil, then add the lid.) Simmer for 15 mins until the rice is tender and the liquid has been absorbed. Do not stir during cooking.

Step 4

When cooked, very gently stir in the prawns. Remove lid. Cover pan with a clean tea towel. Replace lid and leave in a warm place for 20 minutes.

Step 5

Stir with a fork gently to separate the grains. Serve and garnish with the whole prawns, olives and lemon wedges. Pop the two cheeses on the table to serve with it.

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