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Categories:
fish stock garlic vegetable oil onion short grain rice Arborio rice parsley langoustines water fish skeleton carrot black peppercorns
Viewed: 66 - Published at: 4 years agoIngredients
- fish stock
- 2 garlic cloves smashed but with skin intact
- vegetable oil
- 1 onion peeled and diced
- 1 leek diced
- short grain rice
- 3/4 cup arborio rice
- fresh parsley minced
- 10 langoustines or crawfish or jumbo shrimp, peeled and deveined
- 4 1/4 cups water
- 1 fish skeleton, whole
- 1 leek chopped
- 1 carrot peeled and chopped
- whole black peppercorns
Method
- In 1 liter of water, boil the langoustine heads with the fish skeleton, leek, carrot, and black peppercorns to make the fish stock. Strain and set aside.
- In a little oil, fry the 2 smashed garlic cloves to flavor the oil. Once fried, remove the garlic.
- In the same oil, saute together the onion and leek. You can also add 1 whole langoustine for use as decoration later.
- Once the vegetables are translucent, add the rice and stir together to combine. Then little by little, add the fish stock. Once a ladleful is added, continuously stir until absorbed. Repeat until creamy
- Just before finishing add the langoustine tails and heat through until pink in color.
- Garnish with fresh parsley.
