Fried rice with fish
6 servings
90 minutes
Rice stew with fish is a true reflection of Mediterranean cuisine, combining the freshness of seafood and the rich aroma of spices. This dish has roots in coastal fishing villages where each family passed down recipes for fragrant fish dishes from generation to generation. Tender fillets of sea bream, mullet, and monkfish tail are infused with a rich broth made with tomatoes and spicy chili peppers. The addition of shrimp and long-grain rice turns it into a hearty yet light dish, perfect for a warm evening with family. The combination of garlic broth and sea fish reveals the depth of flavor nuances, leaving a pleasant aftertaste. Serving first the rice with shrimp and then slices of fish in sauce makes the tasting harmonious and memorable.
1
Make fillets from the fish, remove all bones, and cut into thin slices. Save the fish heads after removing the gills. Peel the tomatoes and chop them finely. Use already peeled shrimp.
- Gurnard fillet: 500 g
- Mullet: 1.5 kg
- Monkfish tail: 500 g
- Tomatoes: 2 pieces
- Shrimps: 200 g
2
Heat olive oil in a large ovenproof pot with thick walls and bottom. Add chili peppers to the pan and cook on low heat for 2-4 minutes. Then remove from the pot and set aside.
- Olive oil: 200 ml
- Chili pepper: 2 pieces
3
Put fish heads in a pot and cook, stirring, for 10 minutes. Then throw them away. Add tomatoes to the pot and cook, stirring, for 5 minutes. Pour in 2 liters of water and bring to a boil.
- Tomatoes: 2 pieces
4
At this time, crush the chili peppers with 1 clove of garlic in a mortar and add everything to the pot. Cook for another 5 minutes.
- Chili pepper: 2 pieces
- Garlic: 2 cloves
5
Salt the fish slices, place them in a pot, and simmer for 5-10 minutes. Remove the fish from the pot with a slotted spoon or wide spatula, place it on a plate, and keep it warm: the fish should not cool down.
- Gurnard fillet: 500 g
- Mullet: 1.5 kg
- Monkfish tail: 500 g
- Salt: to taste
6
Strain the broth through a sieve into a clean pot. Crush the remaining garlic in a mortar and mix it with the fish broth (250 ml). Set aside.
- Garlic: 2 cloves
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.
- Salt: to taste
- Long grain rice: 400 g
- Shrimps: 200 g
8
First, serve the rice with shrimp, and then the fish slices drizzled with garlic broth sauce.