Bresc BV



  • 150 g rice
  • 200 ml chicken stock
  • 30 g Bresc Freshly chopped shallot
  • 10 g Bresc Garlic chopped
  • 4 stalks celery
  • 1 green sweet pepper
  • 1 yellow sweet pepper
  • sunflower oil for frying
  • 20 g Bresc Cajun
  • 10 g Bresc WOKchilli
  • 4 tomatoes
  • 200 g monkfish fillet
  • 200 g large prawns
  • 250 g chopped chicken thigh fillet
  • 150 g chorizo
  • 400 g strained tomatoes
  • ½ bunch flat-leaved parsley

Preparation method

Marinate the chicken, fish and prawns in the Cajun. Slice the chorizo. Remove the tough fibres from the celery and slice the celery into semi-circles. Dice the sweet peppers. Fry the fish and prawns briefly, then remove them from the pan. Dice the tomatoes.
Heat a dash of oil in a pan and fry the onion, garlic and chilli. Add the chicken and sausage. Add the celery, sweet peppers, rice and tomatoes and fry for about 4 minutes, then add the stock. Allow to simmer for 10 minutes. Add the fish and the prawns. Tear and chop the parsley finely. Season the fish with salt, pepper and a little extra Cajun. Stir the parsley into the dish before it finishes cooking.