60 min
Type of dish: Rices
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.6 kg
Garlic, bulb 0.9 ud
Runner beans 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
Lemon 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
  • 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 13.91 g
Saturates 7.24 g
Monounsaturated fatty acids 12.0 g
Polyunsaturated fatty acids 5.89 g
Cholesterol 128.4 mg
Calcium 472.37 mg
Iron 12.29 mg
Zinc 6.62 mg
Vitamin A 740.64 ug
Vitamin C 97.47 g
Folic acid 374.09 ug
Salt (Sodium) 1001.9 mg
Sugars 33.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.