Rice and fish

• 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.