Arroz abanda | Halibut Recipes

Ingredients:
Rice 400 gr
4 garlic cloves
Gambero number 8
Halibut (Greenland) 350 gr
Extra virgin olive oil
Black pepper
Number 4 ripe tomatoes
Anglerfish - monkfish 300 gr
Sale
2 tablespoons fresh lemon juice
Saffron 2 tablespoon
2 number onion
Herbs


Preparation:
gr. 400 of round grain rice
gr. 300 fish fillet
gr. 350 halibut fillet (frozen is: you can substitute with white-fleshed fish like sea bream or sea bream soda)
8 shrimp
an onion
4 tomatoes
2 cloves garlic
2 sachets of saffron
extra virgin olive oil
salt

For the fish stock:
a small onion
2 cloves garlic
a bouquet garni
a few grains of black pepper
2 tablespoons lemon juice


HOW TO PREPARE:
Prepare the broth: Place all ingredients in a large pot, add 2 liters of water and bring to a boil. Skim, then simmer on low heat for 30 minutes in covered pot. Cut the fish into pieces and cook briefly in the broth, a few pieces at a time, then drain and keep aside.For the last cook in the broth the prawns for 3-4 minutes. Strain the broth and keep warm. Separately, in a large skillet, saute in 3 tablespoons olive oil finely chopped onion, add the peeled and chopped tomatoes, salt and cook over low heat for 10 minutes. Pounded in a mortar with garlic and saffron, diluted with one teaspoon of hot water and stir in the sauce tomato. Add the rice and toast it, then pour the hot broth at a rate of about twice the volume of rice. Possibly salt. Let the rice cook on low heat for about 20 minutes, or until the broth is completely absorbed and the rice well cooked. Do not stir, but shake the pan occasionally. Turn off the heat, cover with a clean cloth and let rest for 10 minutes. Place the rice on the plate and Settle by side without mixing the fish. Serve with a mayonnaise flavored with garlic.