Poached Haddock & Rice Stew

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large, deep skillet or large heavy-bottomed soup pot over medium heat, add oil. Once hot, add onion, garlic, fennel and bell pepper and cook for 3 minutes.

4. Add paprika, thyme, bay leaf, cayenne pepper and salt and cook for 2 minutes.

5. Add diced tomatoes with juice, tomato juice, broth, tomato paste and rice and mix well.

6. Lay fish fillets in the liquid and cover. Wash hands after handling raw fish.

7. Reduce heat to medium-low and cook until internal temperature of fish reaches 145 degrees Fahrenheit as verified with an instant-read food thermometer, about 15 minutes. Remove bay leaf and discard. Carefully break up fish fillets with a spoon.

8. Serve garnished with parsley. Soup will continue to absorb liquid as it stands.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!