Ingredients
200g Cod
100g ham
200g celeriac
1 glass of wine
10g thyme
2 bay leaves
1 tablespoon of oil
1/2 teaspoon asafoetida
200ml of lactose free milk
2 teaspoons of cream (lactose free if needed)
Method
Add the cod to a bake-proof dish and cover with milk
Bake in the oven for 15 minutes
Remove milk and retain and flake fish
Add the oil to the pan and then add chopped celeriac, herbs and ham
Fry
Add the rice to the pan and the glass of wine
Cook till the fluid is absorbed by the rice
Add the cream and milk (from cooking the cod) in stages and repeat till fluid is absorbed
Use a small amount of water if needed to finish cooking
The rice should have a small amount of bite when properly cooked
Add the cooked cod and fold through the rice
Taste and add seasoning
Serves 3-4
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
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