Rice with fish and seafood

Rice with fish and seafood

Ingredients

• Garlic 1 clove
• Shrimps 150 g
• Saffron on the tip of a knife
• Monkfish fillet 150 g
• Eel 150 g
• Fillet of sea rooster 150 g
• Scorpion fish fillet 150 g
• Olive oil175 ml
• Onions 150 g
• Tomatoes 300 g
• Bay leaf 1 piece
• Parsley 1 stalk
• Thyme 1 piece
• Rice 675 g
• Salt to taste
• Ground black pepper to taste

Directions

1. Heat oil in a saucepan. Add chopped onions and cook over low heat, stirring occasionally, for about 8 minutes, until brown.
2. Add peeled and finely chopped tomatoes, bay leaves, parsley and thyme and 1.5 liters of water.
3. 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.
4. Use a slotted spoon to transfer fish and shrimp to a serving dish, cover and leave in a warm place.
5. 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.
6. Serve rice in a saucepan and fish and shrimp on a separate platter.