Ingredients
-
1 (450 g) canned tomatoes (chopped or fresh tomatoes)
-
5 cups vegetable broth or 5 cups water
-
4 tablespoons olive oil
-
1 teaspoon salsa verde
-
1 onion (large, chopped)
-
4 garlic cloves (chopped)
-
500 g seafood (1 pound, mixture of prawns, mussels, small calamari, crab)
-
1/2 cup dry white wine
-
250 g fish fillets (1/2 pound in 1 inch cubes)
-
chili
-
pepper
-
salt
-
parsley (or cilantro to taste)
-
2 cups rice (as for risotto such as arborio, vialone..)
Instructions
- In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm.
- In another big pot fry onion and garlic with the oil until transparent.
- Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes.
- Add wine and hot tomatoes-mix.
- Add fish cubes stir once.
- Arrange mussels on it.
- Let it cook for about 16-18 minutes but don’t overcook it.
- During cooking if necessary add water and season with chili, salt and pepper.
- It should be slightly “al dente†and still enough liquid.
- Sprinkle with the parsley or cilantro and serve.