Rice with Shrimp, Mussels, and Monkfish

Main Dishes | Mediterranean cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Rice with Shrimp, Mussels, and Monkfish

Ingredients

Long-Grain Rice - 17.6 oz
Mussels - 2 lbs
Dry White Wine - 5 tablespoons
Bay leaf - 1 piece
Butter - 2.3 oz
Shrimp - 8.8 oz
Safflower Oil - 2 tablespoons
Onion - ¼ piece
Wheat Flour - 2 tablespoons
Milk - 15 fl oz
Passata Tomato Sauce - 1 tablespoon
Monkfish tail - 8.8 oz
Parsley - 3 stems
Salt - to taste

Step by Step guide

Step 1

Bring a pot of unsalted water to a boil. Add the rice, stir with a wooden spoon, and cook over high heat for 12-15 minutes until the rice is soft. Drain the rice in a large colander and rinse well under cold water. Let it dry and set aside.

Step 2

Scrape the 'beards' off the mussels with a knife, rinse under cold water, and discard any mussels with damaged shells or those that do not close when touched. Place the mussels in a heavy-bottomed pot, add the wine and bay leaf, cover, and cook over low heat for 10 minutes until the mussels open. Remove them with a slotted spoon, reserving the cooking liquid, and discard any mussels that remain closed. Remove the opened mussels from their shells, and if they are too large, cut them in half with kitchen scissors. Place them in a bowl, cover, and set aside. Strain the cooking liquid through a fine sieve into a bowl and set aside.

Step 3

Peel the shrimp, keeping the heads and shells. Place the shrimp in a bowl, cover, and set aside, while putting the heads and shells in a pot, adding enough water to cover everything, a pinch of salt, and bringing to a boil. Then reduce the heat and simmer for 10 minutes. Strain the broth into a bowl with the liquid from the mussels.

Step 4

Make the béchamel sauce: melt 25 grams of butter with the sunflower oil in a saucepan, add the onion, and cook over low heat, stirring, for a few minutes until the onion is soft. Then stir in the flour and cook for another minute. Gradually whisk in the milk and 450 ml of the broth from the shrimp and mussels, stirring constantly. Cook for 10 minutes, season with salt to taste, and stir in the tomato paste. The sauce should be thick enough.

Step 5

Add the pieces of fish and shrimp to the sauce and cook for 6 minutes, then add the mussels to heat them through.

Step 6

Melt the remaining butter in another pot, add the rice, season with salt, and warm it up, stirring with a wooden spatula.

Step 7

Transfer the rice to a round mold, then invert it onto a serving dish. Make a well in the center and fill it with the fish and sauce. Sprinkle everything with finely chopped parsley.