Will you try to make this Fish Stew Rice by Chef Pedro Passos? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTSB
1 kg grouper
2 onions
600 g ripe tomatoes
1 red pepper
1 clove garlic
50ml white wine
1 bay leaf
1 carrot
300g long grain rice
A sprig of Parsley
Olive oil
Salt and pepper
INSTRUCTIONS
1. Prepare the fish fillets and set them to one side for now.
2. The fish head and bones will be used in the broth. Place them in a large saucepan with a chopped onion and carrot.
3. Add the garlic clove and the bay leaf. Cover with water and bring to a boil.
4. When the broth begins to boil, lower the heat and simmer for 30 minutes. After 30 minutes, drain through a colander, reserving the broth.
5. Add one chopped onion to a pan and sauté over low heat then season with a pinch of pepper.
6. Add the chopped tomatoes and the white wine to the onions.
7. When the white wine has evaporated, add the rice and 4 cups of broth for each cup of rice.
8. After 10 minutes, add the fish fillets.
9. When cooked, taste and season.
10. Add the chopped parsley and serve immediately.