Rice with Fish and Seafood
⏳ Time
1 hour 15 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Rice with fish and seafood
Ingredients
- Garlic - 1 clove
- Shrimp - 5.3 oz
- Saffron - a pinch
- Monkfish tail - 5.3 oz
- Eel - 5.3 oz
- Chilean sea bass fillet - 5.3 oz
- Scorpion fish fillet - 5.3 oz
- Olive Oil - 6 fl oz
- Onion - 5.3 oz
- Tomatoes - 10.6 oz
- Bay leaf - 1 piece
- Parsley - 1 stem
- Thyme - 1 piece
- Rice - 23.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Heat the oil in a pot. Add the chopped onion and cook it over low heat, stirring, for about 8 minutes until it turns brown.
Step 2
Add the peeled and finely chopped tomatoes, bay leaf, parsley, thyme, and 1.5 liters of water.
Step 3
Crush the garlic and mix it with the saffron in a mortar, then add it to the pot. Bring to a boil and add the fish and shrimp. Season with salt and pepper, and cook over medium heat for 15 minutes.
Step 4
Using a slotted spoon, transfer the fish and shrimp to a serving dish, cover, and keep warm.
Step 5
Pour the fish broth into a heatproof ceramic pot and place it on the heat. Add the rice, cover, and cook for 20 minutes. Remove the pot from the heat and let it sit, covered, for 5 minutes. Gently fluff with a fork to separate the grains.
Step 6
Serve the rice in the pot, with the fish and shrimp on a separate dish.
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