Mushroom and White Fish Paella Recipe

Serves/Makes: 4 - 6 servings


  • 1 pound pollock fillets, cut into 1-inch chunks
  • 1 teaspoon olive oil
  • 1/2 small onion, chopped
  • 3 garlic cloves, minced
  • 1 cup tomatoes, diced
  • 4 ounces mushrooms, sliced
  • 1 celery stalk, diced (roughly 1 cup)
  • 1 cup white rice
  • 2 cup water
  • 1 cup chicken stock
  • 1/2 cup white wine
How to cook Mushroom and White Fish Paella:
  • In a 12-inch cast-iron (or non­stick) skillet heat olive oil. Add onion and garlic and saute until soft, 5 minutes.
  • Add tomatoes, mushrooms, and celery. Heat slightly, 1­2 minutes.
  • Add rice and saute until lightly toasted and shiny, 1­2 minutes.
  • Simmer over medium-high heat, uncovered and undisturbed, for 10 min. If your mixture begins to dry out add 1/2 cup of water or stock.
  • After 10 minutes, lower the heat to medium 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.)
  • Serve the Mushroom and White Fish Paella hot.
  • Enjoy!
Mushroom and White Fish Paella recipe
Mushroom and White Fish Paella recipe


Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins

The Mushroom and White Fish Paella recipe very simple to cook and very tasty too!

This makes Paella a fantastic one-dish meal that is incredibly versatile and brings out the flavors of whichever ingredients you have on hand.

This recipe for Mushroom and White Fish Paella serves/makes: 4 - 6 servings

The Mushroom and White Fish Paella recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Pollock (more Pollock recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Spanish (more Spanish recipes)

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