Pilaf with seafood

Pilaf with seafood is an excellent substitute for meat pilaf. Such fish pilaf is more easily absorbed by the body, and there are more benefits from it than from meat.

Ingredients

• Salmon (salmon) - 700 g
• Mussels in shells (washed) - 450 g
• Scallops - 230 g
• Fresh shrimps (peeled) - 250 g
• Champignon mushrooms (cut in half) - 320 g
• Basmatti rice (soaked in water) - 270 g
• Dry white wine - 350 g
• Parsley - 1 sprig
• Olive oil - 1 tbsp. l.
• Butter - 40 g
• Shallots (chopped) - 2 pcs.
• Fish broth - 300 g
• Fat cream - 150 g
• Parsley (chopped) - 1 tbsp. l.
• Salt to taste
• Ground black pepper - to taste
• Fresh parsley for serving

Directions

1. Turn on the oven to preheat to 160 degrees. Put the mussels in a large saucepan, pour 90 g of wine and put a sprig of parsley. Cover the pan and cook the mussels for about 4-5 minutes, almost all shells should open during this time. Place the mussels in a large sieve over the bowl. Strain the juice again through several layers of gauze. Remove unopened shells and parsley. Get meat from the opened ones.
2. Wash the fish, dry it and cut into small pieces. Wash scallops and cut into pieces.
3. In a large skillet, heat half the butter and all the olive oil, add the shallots and mushrooms, cook for about 3-4 minutes, then transfer to a large bowl. In the same skillet, heat the remaining olive oil, add the rice, fry for 2 minutes, stirring occasionally. Pour the rice into a deep cauldron.
4. Pour the remaining wine, broth and reserved mussel juice into the same skillet, bring to a boil. Put out the fire, put the parsley in the pan, pour the cream. Pour rice with this mixture, add fish with scallops, as well as mushroom mixture, mix, cover and place pilaf with seafood in a preheated oven for 30-35 minutes. Add mussel and shrimp meat, cook pilaf with seafood for another 3-4 minutes, until rice is cooked.
5. Serve the seafood pilaf immediately, garnished with parsley.