A Two Course Rice - (Arroz Abanda)

Ingredients :

3 lb Fish and shellfish
(shrimp, clams,
mussels, squid, lobster,
sea bass)
5 cup Fish stock or water
2/3 cup Olive oil
1/2 head Garlic
2 cup Rice
1/3 cup Tomatoes - peeled
seeded and chopped
a squirt Dry white wine
1 pch Paprika
1 sprg Parsley chopped
FISH SAUCE
1/2 cup Olive oil
2 x Garlic cloves
2 x Egg yolks
3 sm Tomatoes
1 tsp Sugar
1 dsh Tabasco sauce
1 dsh Worcestershire sauce
a few drops Lemon juice
Salt to taste

Method :

• Cover the cleaned fish and shellfish
with cold water (or fish stock if you have
it). The amount of liquid should be no
less than 5 cups. Bring it to a boil and
simmer until the fish is cooked through
and the mollusks have all opened. Strain
fish and set aside, saving liquid.
• Brown garlic over a low fire in 2/3
cup olive oil. Add parsley, paprika, and
tomato in quick succession. Force the
resulting mixture through a sieve onto 2
cups of raw rice and brown the rice in
the olive oil for 3 to 5 minutes. Bring 5
cups of the liquid in which the fish
cooked to a boil and pour it into the rice.
Cook over a high fire for about 10
minutes. The rice will bubble at first;
when it begins to make a popping noise,
reduce flame and cook 10 minutes more
on slow fire. Sprinkle white wine on top
of rice and cook briefly on even hotter
fire than at first. The rice should be so
dry that you can tilt the pan on its side
without having a grain fall out.
• Serve the rice first, alone or
decorated with a few mussels and clams.
As a second course, serve the fish,
cooled, with an "All-I-Oli Sauce" (recipes
for which are included in this database),
or the following Fish Sauce: Pound two
garlic cloves in a mortar, pour in a little
of the 1/2 cup of olive oil, add the two
egg yplks, and mix until thick. Fry the
tomatoes, whole, and peel them. Little
by little, add the rest of the olive oil, the
fried tomato, and the sugar. Season with
salt, tabasco, Worcestershire, and a few
drops of lemon juice. The finished sauce
should have the consistency of a mayonnaise.

Author: Felecia Hyde