50 min
Type of dish: Rices, Fish, Vegetables, Shellfish
Temperature: Hot
Allergens
Fish
Fish
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Garlic 0.9 ud
Bean 0.1 kg
Carrot 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
Onion 0.1 kg
Green leek 1.0 ud
Parsley 0.001 g
Fish heads and bones 0.4 kg
Water 1.5 l
Elaboration
  • 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 13.72 g
Saturates 1.93 g
Monounsaturated fatty acids 2.37 g
Polyunsaturated fatty acids 5.2 g
Cholesterol 125.23 mg
Calcium 498.07 mg
Iron 24.68 mg
Zinc 10.53 mg
Vitamin A 693.25 ug
Vitamin C 98.08 g
Folic acid 406.93 ug
Salt (Sodium) 2455.21 mg
Sugars 32.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.