Rice Casserole with Fish
Main Dishes • Mediterranean
Description
Rice Casserole with Fish
Ingredients
- Scorpion fish fillet 20 oz
- Mullet 5 lbs
- Monkfish tail 20 oz
- Olive Oil 5 fl oz
- Mild Chili Spice 2 pieces
- Tomatoes 2 pieces
- Garlic 2 cloves
- Long-Grain Rice 15 oz
- Salt to taste
- Shrimp 5 oz
Step-by-Step Guide
Step 1
Fillet the fish, remove all bones, and cut into thin slices. Keep the fish heads, removing the gills. The tomatoes should be peeled and finely chopped. Use pre-peeled shrimp.
Step 2
Heat the olive oil in a large ovenproof pot with thick walls and bottom over medium heat. Add the chili peppers and cook on low heat for 2-4 minutes. Then remove them from the pot and set aside.
Step 3
Place the fish heads in the pot and cook, turning them, for 10 minutes. Then discard them completely. Add the tomatoes to the pot and cook, stirring, for 5 minutes. Pour in 2 liters of water and bring to a boil.
Step 4
Meanwhile, crush the chili peppers with 1 clove of garlic in a mortar and add everything to the pot. Cook for another 5 minutes.
Step 5
Salt the fish slices, add them to the pot, and simmer for 5-10 minutes. Remove the fish from the pot with a slotted spoon or wide spatula, place on a plate, and keep warm: the fish should not cool down.
Step 6
Strain the broth through a sieve into a clean pot. Crush the remaining garlic in the mortar and mix it with 250 ml of the fish broth. Set aside.
Step 7
Taste the remaining broth – add salt if needed, bring to a boil, add the rice, and let it boil again, then reduce the heat and cook for 15 minutes. Then place the shrimp on top of the rice, cover again, and cook for another 5 minutes, until the rice and shrimp are fully cooked.
Step 8
First serve the rice with shrimp, then the fish slices drizzled with garlic-broth sauce.
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