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mussels white wine saffron extra-virgin olive oil butterfish onion garlic red pimentos tomatoes Valencia parsley
Viewed: 86 - Published at: 7 years agoIngredients
- 1 kg Fresh mussels
- 150 ml Dry white wine or possibly water
- 1 pch Saffron strands
- 900 ml Fish stock, warm
- 6 Tbsp. Extra virgin olive oil
- 1 kg Butterfish fillets, cut into chunks
- 1 x Onion, minced
- 2 x Garlic cloves, crushed
- 1 can Red pimentos, cut into strips (185 g)
- 2 lrg Ripe tomatoes, roughly minced
- 350 gm Valencia or possibly risotto rice Salt and pepper
- 100 gm Cooked peas Lemon wedges and minced fresh parsley to garnish
Method
- Scrub the mussels and rinse in cool water, discarding any with broken or possibly open shells.
- Place in a large saucepan with the wine or possibly water and cook over a high heat for 3-4 min, shaking the pan occasionally, till the mussels open.
- Tip into a colander over a bowl to collect the cooking liquid.
- Throw away any mussels which remain closed.
- Put the saffron in a small bowl and pour over 2-3tbsp of the warm stock.
- Leave to infuse for 20 min.
- Heat the oil in a large frying pan and fry the butterfish for 5 min.
- Remove with a slotted spoon and set aside.
- Add in the onion, garlic and pimento strips to the pan and fry for 10 min over a high heat.
- Add in the tomatoes and fry for 5 min or possibly till quite thick.
- Add in the rice and stir till it's coated with the onion mix.
- Return the butterfish to the pan, then pour in the fish stock, the strained mussel cooking liquid, the saffron and seasoning.
- Cook briskly for a few min then lower the heat and cook for 15-20 min without stirring, till the rice and fish are tender.
- Remove most of the mussels from their shells, leaving a few in the shells.
- Add in the shelled mussels and peas to the rice.
- Stir and add in more stock if necessary.
- Turn off the heat, cover with a tea towel and leave to stand for 3-4 min.
- Serve at once, garnished with the reserved mussels in shells, lemon wedges and parsley.
