One-Pan Buckwheat and Fish Feast
This buckwheat dish is a nutritionally balanced, gluten-free alternative to traditional risotto, packed with fibre, antioxidants, and essential nutrients. Perfect for a wholesome midweek meal.
Ingredients
- 200g raw buckwheat
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 150g mushrooms, sliced
- 3 sticks celery diced
- 1 carrot, grated
- 750ml vegetable stock
- 10g seaweed flakes
- 4 fillets of sustainably caught white fish – frozen or fresh (cod, haddock, pollack, coley)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Method
- Rinse the buckwheat in cold water and soak overnight if possible.
- Heat the olive oil over medium heat in a large pan which has a lid. Add the onion and garlic, cook until softened (about 3 minutes). Add the mushrooms, celery, and grated carrot, and sauté for another 5 minutes until softened.
- Stir in the drained buckwheat and seaweed flakes cook for 1–2 minutes.
- Add the vegetable stock, and simmer for 15 minutes until the buckwheat is tender but there is still plenty of stock left.
- Put the frozen fillets on top of the buckwheat cover with a lid and allow to fish to cook through, about 10 minutes, add a splash more stock and turn the fish over if necessary.
- Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a minute.
- Garnish with fresh parsley and serve.