50 min
Type of dish: Rices, Fish, Vegetables, Shellfish
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Garlic, bulb 0.9 ud
Runner beans 0.1 kg
Carrots 0.1 kg
No. 3 frozen hake 0.375 kg
Bulk mussels, frozen 0.175 kg
Small farmed clam 0.25 kg
Fumet 1.5 l
Lemon 0.075 kg
Parsley 0.6 g
Table salt 3.75 g
Onion 0.1 kg
Green leek 1.0 ud
Parsley 0.001 g
Fish heads and bones 0.4 kg
Water 1.5 l
  • Prepare a fumet.
  • Chop the garlic into brunoise.
  • Cut the carrots and the beans into julienne strips, and blanch.
  • Clean the fish and cut it into cubes.
  • Clean the mussels and open them with steam if they’re fresh. Discard the shells and keep the water of the mussels to mix it in with the fumet.
  • Clean the clams and introduce them into the water with salt to remove the sand. Some minutes later, clean them again.

For the rice:

  • Add the garlic to a pan with oil, add the rice and cook.
  • Cover with boiling fumet, add lemon juice and the mussels, the clams, the fish and the vegetables.
  • Let boil, add salt and place in the oven for around 15-18 minutes.
  • Let sit for around 10 minutes before serving. 
Nutritional information (1 portion)
Fiber 13.38 g
Saturates 1.47 g
Monounsaturated fatty acids 1.96 g
Polyunsaturated fatty acids 4.65 g
Cholesterol 62.03 mg
Calcium 395.01 mg
Iron 10.04 mg
Zinc 4.97 mg
Vitamin A 539.16 ug
Vitamin C 93.39 g
Folic acid 358.86 ug
Salt (Sodium) 744.48 mg
Sugars 31.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.