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Ingredients Jump to Instructions ↓

  1. 3 tbsp (45 ml) olive oil

  2. 2 cups (500 ml) chopped leeks , washed

  3. 3/4 cup (175 ml) diced celery

  4. 3/4 cup (175 ml) diced carrot

  5. 2 tbsp chopped fresh oregano or marjoram

  6. 2 cups (500 ml) arborio or carnaroli rice

  7. 8 cups (2l) chicken stock or water

  8. 3-4 threads saffron

  9. 1 1/2 cups (375 ml) fresh corn , taken off the cob

  10. 1 cup (250 ml) diced red, orange or green (or mixed) bell pepper

  11. 1 cup (250 ml) diced zucchini

  12. 1 cup (250 ml) diced tomato

  13. 1 tbsp (15 ml) finely grated lemon zest

  14. 2 pounds (900 g) pasta clams, washed

  15. 2 pounds (900 g) mussels , washed with beards removed

  16. 1 lb. (450 g) diced white fish , such perch or pickerel, or other fish , such as salmon

  17. 1 lb. (450 g) peeled shrimp

  18. 3 tbsp (45 ml) lemon juice

  19. 2 tbsp (30 ml) chopped fresh dill

  20. salt and pepper

Instructions Jump to Ingredients ↑

  1. In a large sauté pan (or other flat-bottomed pan) over medium heat, heat oil and add leeks, celery, carrot and oregano or marjoram. Sauté until leeks are translucent, about 5 minutes. Add rice and sauté 4 minutes, to coat with oil.

  2. Pour in 3 cups of stock, add saffron and stir until mixture begins to simmer. Add corn, pepper, zucchini, tomato and another 3 cups of stock.

  3. Once simmering again, add clams and cook until they begin to open. Add mussels, and again, simmer until they begin to open, adding more stock if needed. Add white fish and shrimp and stir until shrimp turn pink.

  4. Check that rice is tender (and cook a bit longer if needed), then add lemon juice, dill and season to taste. Serve immediately.

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