60 min
Type of dish: Rices
Temperature: Hot
Allergens
Crustacean
Crustacean
Fish
Fish
Milk
Milk
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.6 kg
Garlic, bulb 0.9 ud
Pods 0.15 kg
Carrots 0.15 kg
No. 3 frozen hake 0.625 kg
Small farmed clam 0.375 kg
Bulk mussels, frozen 0.2 kg
Lemons 0.1 kg
Fumet 1.5 l
Parsley 0.6 g
Table salt 3.75 g
Garlic cream 0.125 l
Langoustine 0.15 kg
Mussel in shell, frozen 0.125 kg
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 14.41 g
Saturates 7.9 g
Monounsaturated fatty acids 12.7 g
Polyunsaturated fatty acids 6.81 g
Cholesterol 259.38 mg
Calcium 673.55 mg
Iron 34.03 mg
Zinc 15.92 mg
Vitamin A 973.17 ug
Vitamin C 104.11 g
Folic acid 441.97 ug
Salt (Sodium) 3585.86 mg
Sugars 34.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.