Welcome to a recipe that embodies comfort and simplicity: the Fish and Rice Casserole, or Zapekanka as it's known in Eastern Europe. This dish is a household staple, beloved for its ability to turn simple, affordable ingredients into a warm, satisfying meal. It's the kind of food that feels like a hug in a bowl. Our version combines flaky white fish and tender rice in a rich tomato sauce, all baked under a golden crust of melted cheese. It's perfect for a cozy family dinner and a fantastic way to use up leftover rice!
Fish and Rice Casserole — delicious and affordable
Ingredients for Fish and Rice Casserole
- 1 medium pollock
- 150 g round-grain rice
- 1 onion
- 250 g canned tomatoes
- 50 g hard cheese
- 15 ml vegetable oil
- 2 teaspoons sugar
- 1 teaspoon paprika flakes
- green onions, salt, red pepper
How to Make Fish and Rice Casserole
Finely chop the onion and sauté in vegetable oil until translucent.
Sautéing chopped onions in vegetable oil until translucent
Once the onion is soft, add the canned tomatoes in their own juice (peeled) and sprinkle in the granulated sugar.
Cook the tomato sauce for 10 minutes over medium heat. For this zapekanka (a type of baked casserole) recipe, you can also use fresh tomatoes. You’ll need to scald the tomatoes, peel them, blend them, and then reduce the sauce for 20 minutes without a lid to allow moisture to evaporate.
Add the sweet paprika flakes and a pinch of ground red pepper. If you don’t like spicy food, you can substitute the hot pepper with more sweet paprika.
Adding canned tomatoes in their own juice and granulated sugar
Cooking the tomato sauce for 10 minutes over medium heat
Adding sweet paprika flakes and a pinch of ground red pepper
Rinse the round-grain rice with cold water, place it in a saucepan, and add 300 ml of water. Bring to a boil, cover the saucepan, and cook for 10 minutes. Add the par-cooked rice to the tomato sauce. Day-old rice also works well for this fish casserole recipe.
Adding the par-cooked rice to the tomato sauce
Clean the pollock — cut off the tail and fins, remove the innards, rinse, and chop into large pieces. Pour 600 ml of water into a saucepan, add a teaspoon of salt, and bring to a boil. Place the prepared pollock pieces into the boiling water and cook for 5-6 minutes after it returns to a boil. Transfer the fish to a cutting board and remove the bones. If you are using fish fillets for this recipe, there’s no need to boil them; just thaw and cut them. Mix the tomato sauce with the rice and salt to taste. Place the poached pollock fillet on top.
Finely grate the hard cheese and sprinkle a thick layer over the casserole.
Preheat the oven to 180°C (350°F). Place the casserole in the preheated oven for 20 minutes. If you are using raw fish, increase the baking time by 7-10 minutes.
Mixing the tomato sauce with rice, seasoning with salt, and placing the poached pollock fillet on top
Sprinkling the casserole with a thick layer of cheese
Placing the casserole into the preheated oven
The fish and rice casserole is ready. Before serving, sprinkle with finely chopped green onions or any other fresh herbs.
The fish and rice casserole is ready
And there you have it – a delicious Fish and Rice Casserole hot from the oven! The aroma itself is a reward. This Zapekanka is best served warm, garnished with fresh green onions or your favorite herbs like dill or parsley. For a complete meal, pair it with a crisp green salad or a side of steamed vegetables. Don't be afraid to experiment with different types of white fish or add some vegetables like peas or corn to the rice mixture. We hope this comforting dish becomes a new favorite in your home. Enjoy your meal, or as we say, Priyatnogo appetita!
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