Fish Mussels And Shrimp With Rice Recipe
Ingredients
| Monkfish fillet 3/4 pound | ||
| Haddock fillet | 3/4 Pound | |
| Mussels in shells 18 | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Medium onion, chopped 1 | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Paprika | 1 Tablespoon | |
| Short grain white rice 2 cups | ||
| Fish stock 4 1/2 cups | ||
| Bay leaf | 1 | |
| Medium-sized cooked peeled shrimp 12 | ||
| Cooked shrimp in shells to garnish 6 | ||
Directions
1. Cut both white fish into 2-inch pieces and put to one side.
2. Scrub the mussels, place them in a skillet over medium heat, cover and shake the pan gently until the mussels open.
3. Reserve 6 in their shells for garnishing.
4. Discard the shells of the rest.
5. Place the mussels in a small bowl, and strain their liquid into a second bowl (to remove any sand).
6. Heat the oil in a large flameproof casserole suitable for serving.
7. Add the onion and garlic, and stir until soft and golden.
8. Add the fish, and turn them over in the oil until stiffened.
9. Add the paprika and rice, and stir gently to moisten all the rice with oil.
10. Cook for 1 minute.
11. Pour in the fish stock, and add the mussel liquid and bayleaf.
12. Cook over medium heat for 15 to 20 minutes or until the liquid is all absorbed and the rice is tender. About 5 minutes before you reckon the rice is ready, stir the shelled mussels and shrimp into the rice. Place the mussels and shrimp for garnishing on top of the rice. Cover, and complete the cooking. Serve from the dish.
2. Scrub the mussels, place them in a skillet over medium heat, cover and shake the pan gently until the mussels open.
3. Reserve 6 in their shells for garnishing.
4. Discard the shells of the rest.
5. Place the mussels in a small bowl, and strain their liquid into a second bowl (to remove any sand).
6. Heat the oil in a large flameproof casserole suitable for serving.
7. Add the onion and garlic, and stir until soft and golden.
8. Add the fish, and turn them over in the oil until stiffened.
9. Add the paprika and rice, and stir gently to moisten all the rice with oil.
10. Cook for 1 minute.
11. Pour in the fish stock, and add the mussel liquid and bayleaf.
12. Cook over medium heat for 15 to 20 minutes or until the liquid is all absorbed and the rice is tender. About 5 minutes before you reckon the rice is ready, stir the shelled mussels and shrimp into the rice. Place the mussels and shrimp for garnishing on top of the rice. Cover, and complete the cooking. Serve from the dish.
Chef
