Usuba
Fish Stew with Rice and Shrimp
A festive Spanish dish with sea fish, shrimp, and long-grain rice. The fish is cooked in a fragrant broth with tomatoes and garlic, then served with rice and garlic sauce.
- Total
- 90 min
- Standard serving
- 592.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare the fish: fillet it, remove all bones and slice thinly. Save the fish heads, removing the gills. Peel the tomatoes and chop finely. Use pre-cleaned shrimp.
- 2
Step 2
Heat the olive oil in a large heat-resistant pot with thick walls. Add the chili peppers and cook over low heat for 2–4 minutes. Remove the peppers and set aside.
- 3
Step 3
Place the fish heads in a pot and cook, turning, for 10 minutes. Remove them. Add tomatoes and cook, stirring, for 5 minutes. Pour in 2 liters of water and bring to a boil.
- 4
Step 4
Crumble the reserved dried chili peppers with one garlic clove in a mortar. Add the mixture to the pan and simmer for another 5 minutes.
- 5
Step 5
Salt the fish slices, place in a pot and simmer over low heat for 5–10 minutes. Remove the fish with a slotted spoon, transfer to a plate and keep in a warm place.
- 6
Step 6
Strain the broth through a sieve into a clean saucepan. Crush the remaining garlic clove in a mortar and mix with 250 ml of fish broth. Set aside.
- 7
Step 7
Taste the remaining broth and add salt if needed. Bring to a boil, add the rice and bring to a boil again. Reduce the heat and cook for 15 minutes. Place the shrimp on top of the rice, cover and cook for another 5 minutes until fully cooked.
- 8
Step 8
Serve the rice with shrimp on a plate, arrange fish slices on top and drizzle with garlic broth sauce.
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