Fish & Rice Stew Recipe
This Fish & Rice Stew recipe is by a long shot my most preferred recipe. Use the freshest of fish available to get a delicious Fish & Rice Stew. I am sure both of us will be in agreement that this Fish & Rice Stew is truly scrumptious.
Ingredients
6 tablespoons salad oil
3 large onions, finely chopped
1 cup lightly packed minced parsley
2 cups rice
1 large can pear-shaped tomatoes
2 bottles clam juice
2 cups water
1/4 cup chopped fresh cilantro
2 1/2 pounds boneless, skinless white-fleshed fish fillets cut into 1 1/2-inch pieces
1/2 pound scallops, cut into 1/2-inch pieces if large
3/4 pound tiny whole cooked shrimp
Garnishes
Directions
Heat oil in a 5- to 6-quart pan over medium-high heat.
When oil is hot, add onions; cook, stirring, until onions are soft (about 7 minutes).
Stir in parsley and rice and cook until rice is slightly toasted (about 3 more minutes).
Add tomatoes (break up with a spoon) and their liquid, clam juice, water, and cilantro.
Bring to a boil; reduce heat, cover, and simmer for 15 minutes.
Stir in fish chunks, scallops, and shrimp; cook, covered, over low heat until fish is just slightly translucent or wet inside when cut and rice is tender to bite (about 10 minutes).
Spoon into a wide shallow serving dish.
Garnish as directed.
When oil is hot, add onions; cook, stirring, until onions are soft (about 7 minutes).
Stir in parsley and rice and cook until rice is slightly toasted (about 3 more minutes).
Add tomatoes (break up with a spoon) and their liquid, clam juice, water, and cilantro.
Bring to a boil; reduce heat, cover, and simmer for 15 minutes.
Stir in fish chunks, scallops, and shrimp; cook, covered, over low heat until fish is just slightly translucent or wet inside when cut and rice is tender to bite (about 10 minutes).
Spoon into a wide shallow serving dish.
Garnish as directed.
