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4.4 from 33 votes

Mushroom and White Fish Paella

This tasty Fish Paella is full of veggies with just a light touch of seafood, for those who aren't quite ready to tackle a full out seafood paella.Yield: 1 (12 inch) skillet

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 people
Course: Dinner
Cuisine: Spanish

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)
  • ½ 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

    Cup of Yum
  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. Add rice and sauté until lightly toasted and shiny, 1-2 min.
  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. 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. Remove the pan from the heat, and let stand for 5 - 10 minutes for any final moisture to absorb.