Fish stew with rice
4 servings
45 minutes
Fish stew with rice is a bright representative of Italian cuisine, where the tenderness of seafood meets the richness of spices. This recipe is inspired by Italy's coastal regions, where fresh whiting meets aromatic vegetables, spicy chili peppers, and fragrant ginger. The fish simmered in broth becomes tender and flavorful, while the rice absorbs all the nuances of taste, creating a harmonious ensemble. Italian sausages add zest, and parsley finishes the composition with fresh notes. This dish is perfect for cozy family evenings as well as festive gatherings, delighting every gourmet with its rich flavors and warmth of tradition.
1
In a large pot, pour the fish with 5 cups of water. Bring to a boil. Turn off the stove, cover with a lid, and let it steep for 20 minutes. Transfer the fish to a plate. When the fish cools down and can be processed, carefully remove the fins, bones, tail, etc. Drain the broth and put the fish back in the pot.
- Whiting: 700 g
2
Add the remaining ingredients except for the sausages and garnish. Cook at a gentle simmer for 15 minutes, stirring constantly until the flavors meld and the rice and carrots soften.
- Carrot: 3 pieces
- White onion: 1 head
- Sweet pepper: 2 pieces
- Chili pepper: 1 piece
- Ginger root: 1 piece
- Garlic: 4 cloves
- Rice: 1 glass
- Salt: to taste
- Ground black pepper: to taste
3
Add the remaining fish and sausages, and cook for a few more minutes or until the sausages are cooked through. Turn off the stove, season the dish to taste. Let it cool for a couple of minutes or serve hot with sides.
- Whiting: 700 g
- Italian sausages: 200 g
- Salt: to taste
- Ground black pepper: to taste