Rice with shrimps, mussels and monkfish
6 servings
105 minutes
Rice with shrimp, mussels, and monkfish is a true embodiment of Mediterranean cuisine, combining the freshness of the sea, the tenderness of rice, and a wealth of aromas. This recipe has roots in the traditions of coastal regions where seafood is an integral part of the diet. A light creamy béchamel sauce with tomato paste adds depth of flavor, while white wine and bay leaves bring notes of sophistication. The tender monkfish fillet, juicy shrimp, and aromatic mussels create a harmony of textures, making the dish perfect for both family dinners and festive gatherings. Garnishing with parsley not only decorates the dish but also adds freshness to every bite. This recipe is a true culinary journey to sunny Mediterranean.
1
Bring a pot of unsalted water to a boil. Add rice, stir with a wooden spoon, and cook on high heat for 12-15 minutes until the rice is soft. Drain the rice in a large colander and rinse well under cold water. Drain and set aside.
- Long grain rice: 500 g
2
Scrape the 'beards' off the mussels with a knife, rinse under cold water, and discard any mussels with damaged shells or those that do not close immediately when touched. Place the mussels in a heavy-bottomed pot, add wine and bay leaf, cover, and cook on low heat for 10 minutes until the mussels open. Remove them with a slotted spoon, reserving the cooking liquid, and discard any mussels that remain closed. Extract the rest from their shells, and if they are too large, cut them in half with kitchen scissors. Place them on a plate, cover, and set aside. Strain the cooking liquid through a fine sieve into a bowl and set aside.
- Mussels: 1 kg
- Dry white wine: 5 tablespoon
- Bay leaf: 1 piece
3
Clean the shrimp, keeping the heads and shells. Place the shrimp in a bowl, cover, and set aside, while sending the heads and shells to a pot, adding enough water to cover everything, add a pinch of salt, and bring to a boil. Then reduce the heat and simmer for 10 minutes. Strain the broth into a bowl with the liquid the mussels were cooked in.
- Shrimps: 250 g
- Salt: to taste
4
Make béchamel sauce: melt 25 grams of butter with vegetable oil in a saucepan, add onion and cook on low heat, stirring, for a few minutes until the onion is soft. Then stir in the flour and cook for another minute. Next, while constantly stirring, gently pour in the milk and 450 ml of broth left from the shrimp and mussels. Cook for 10 minutes, season to taste, and stir in the tomato puree. The sauce should be thick enough.
- Butter: 65 g
- Sunflower oil: 2 tablespoons
- Onion: 0.3 piece
- Wheat flour: 2 tablespoons
- Milk: 450 ml
- Tomato paste: 1 tablespoon
5
Add pieces of fish and shrimp to the sauce and cook for 6 minutes, then add mussels to heat them up.
- Monkfish fillet: 250 g
- Shrimps: 250 g
- Mussels: 1 kg
6
Melt the remaining butter in another pot, add rice, salt it, and heat while stirring with a wooden spatula.
- Butter: 65 g
- Long grain rice: 500 g
- Salt: to taste
7
Transfer the rice to a round mold, then flip it onto a serving plate. Make a depression in the center and place the fish with sauce there. Sprinkle everything with finely chopped parsley.
- Monkfish fillet: 250 g
- Tomato paste: 1 tablespoon
- Parsley: 3 stems