Rice with shrimps, mussels and monkfish

Rice with shrimps, mussels and monkfish

Ingredients

• Long grain rice 500 g
• Mussels1 kg
• Dry white wine5 tablespoons
• Bay leaf 1 piece
• Butter65 g
• Shrimps250 g
• Sunflower oil 2 tablespoons
• Onions¼ pieces
• Wheat flour 2 tablespoons
• Milk450 ml
• Tomato paste1 tablespoon
• Monkfish fillet 250 g
• Parsley 3 stalks
• Salt to taste

Directions

1. Bring a saucepan of unsalted water to a boil. Add rice, stir with a wooden spoon and cook over high heat for 12-15 minutes, until rice is tender. Empty the rice into a large colander and rinse well under cold water. Dry and set aside.
2. Use a knife to scrape off the beards from the mussels, rinse under cold water, remove mussels with damaged shells or those that do not close immediately when you touch them. Place the mussels in a heavy-bottomed saucepan, add wine and bay leaf, cover and cook over low heat for 10 minutes, until the mussels open. Remove them with a slotted spoon, retaining the liquid in which they were cooked, and discard any mussels that remain closed. Remove the rest from the shells and, if they are too large, cut in half with kitchen scissors. Place in a plate, cover and set aside. Pour the liquid in which the mussels were cooked through a fine sieve into a bowl and set aside.
3. Peel the shrimp, keeping the heads and shells intact. Put the shrimps themselves in a plate, cover and leave, and send the heads and skin to the pan, add water to cover all the contents, add a pinch of salt and bring to a boil. Then reduce heat and cook for 10 minutes. Strain the broth into a bowl of liquid in which the mussels were boiled.
4. Make the béchamel sauce: Melt 25 grams of butter and oil in a ladle, add the onions and cook over low heat, stirring occasionally, for a few minutes, until the onions are tender. Then stir in the flour and cook for another minute. Then, stirring constantly, gently pour in milk and 450 ml of broth left over from shrimp and mussels. Cook for 10 minutes, season with salt to taste and stir in the tomato puree. The sauce should be thick enough.
5. Add fish and shrimp pieces to the sauce and cook for 6 minutes, then add the mussels to warm up.
6. Melt the remaining butter in another saucepan, add the rice, salt and heat, stirring with a wooden spatula.
7. Transfer the rice to a round shape, then flip it onto a serving platter. Make a depression in the middle and place the fish and sauce there. Sprinkle everything together with finely chopped parsley.