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Recipe: Fish Risotto With Apricots
Similar Categories: Fish, Risotto, Apricots
Fish Risotto With Apricots
1 large onion -- peeled and quartered
3 tablespoons butter -- may double
1 pound brown rice (2 cups) -- washed
3 3/4 cups fish stock or water
bouquet garni
3/4 cup dried apricots
3/4 cup toasted almonds
3/4 cup large seedless raisins
1/2 pound monkfish or other white fish fillets -- skinned
4 ounces frozen prawns (shrimps) -- thawed
4 ounces cooked mussels -- shelled
salt and freshly ground pepper
Using the metal blade, finely chop the onion. Heat the butter in a saute pan or paella dish. Add the onion and cook slowly for 3 minutes. Add the rice and fry for 1 minute. Stir in the stock and bouquet garni. Bring to a boil and simmer very gently for 20 minutes.
Using the metal blade, coarsely chop the dried apricots and almonds. Stir into the rice with the raisins. Cut the fish into strips and stir in. If the rice is a bit dry, add a little more stock to prevent the mixture from sticking to the pan. Simmer for 10 minutes, then stir in prawns and mussels. Taste for seasoning. Simmer for 5 more minutes, or until the rice is cooked and the liquid has been absorbed. Season to taste.
1 large onion -- peeled and quartered
3 tablespoons butter -- may double
1 pound brown rice (2 cups) -- washed
3 3/4 cups fish stock or water
bouquet garni
3/4 cup dried apricots
3/4 cup toasted almonds
3/4 cup large seedless raisins
1/2 pound monkfish or other white fish fillets -- skinned
4 ounces frozen prawns (shrimps) -- thawed
4 ounces cooked mussels -- shelled
salt and freshly ground pepper
Using the metal blade, finely chop the onion. Heat the butter in a saute pan or paella dish. Add the onion and cook slowly for 3 minutes. Add the rice and fry for 1 minute. Stir in the stock and bouquet garni. Bring to a boil and simmer very gently for 20 minutes.
Using the metal blade, coarsely chop the dried apricots and almonds. Stir into the rice with the raisins. Cut the fish into strips and stir in. If the rice is a bit dry, add a little more stock to prevent the mixture from sticking to the pan. Simmer for 10 minutes, then stir in prawns and mussels. Taste for seasoning. Simmer for 5 more minutes, or until the rice is cooked and the liquid has been absorbed. Season to taste.
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