Heat oil in a saucepan. Add chopped onions and cook over low heat, stirring occasionally, for about 8 minutes, until brown.
Add peeled and finely chopped tomatoes, bay leaves, parsley and thyme and 1.5 liters of water.
Mix the crushed garlic with the saffron in a mortar and add to the saucepan. Bring to a boil and add fish and shrimp. Season with salt and pepper, cook over medium heat for 15 minutes.
Use a slotted spoon to transfer fish and shrimp to a serving dish, cover and leave in a warm place.
Pour the fish stock into a refractory ceramic pot and heat. Add rice, cover and cook for 20 minutes. Remove the pan from the heat and set aside, covered, for 5 minutes. Stir gently with a fork to separate the grains.
Serve rice in a saucepan and fish and shrimp on a separate platter.
Rice with fish and seafood
Serves: 4 People
Prepare Time: 75
Cooking Time: -
Calories: -
Difficulty:
Easy
Rice with fish and seafood
Ingredients
Directions
Heat oil in a saucepan. Add chopped onions and cook over low heat, stirring occasionally, for about 8 minutes, until brown.
Add peeled and finely chopped tomatoes, bay leaves, parsley and thyme and 1.5 liters of water.
Mix the crushed garlic with the saffron in a mortar and add to the saucepan. Bring to a boil and add fish and shrimp. Season with salt and pepper, cook over medium heat for 15 minutes.
Use a slotted spoon to transfer fish and shrimp to a serving dish, cover and leave in a warm place.
Pour the fish stock into a refractory ceramic pot and heat. Add rice, cover and cook for 20 minutes. Remove the pan from the heat and set aside, covered, for 5 minutes. Stir gently with a fork to separate the grains.
Serve rice in a saucepan and fish and shrimp on a separate platter.