Description
Almost like a pilaf... only fish))) And the fish must take the red to make it tastier and prettier. And so are almost all the necessary ingredients of a delicious pilaf and fragrant spices, and Golden turmeric for color, onions, garlic, and tomatoes... Hearty - easy to feed the family but also such a nice unusual treat to shame! Especially if you love fish and you want to surprise them))) Come on in and help yourself, please!
Ingredients
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Figure
500 g
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Fish fillets
300 g
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Garlic
3 tooth
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Onion
2 piece
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Broth
1 l
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Tomato
2 piece
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Dill
1 coup
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Butter
20 g
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Olive oil
3 Tbsp
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Lemon juice
2 Tbsp
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Turmeric
1 tsp
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Coriander
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Chili
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Bay leaf
1 piece
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Salt
Cooking
Onion and garlic finely chop.
Cut the tomatoes into small cubes.
Take 500 grams of rice (I had basmati, recommend it and use it)
Measure out the spices.
Fillet the red fish is NOT cut to pieces. Can be cut in half, to get in the pot. Fish stock can be boiled from the bones of the same fish, which took the fillets, adding the onions and carrots.
In a cast iron pot, melt over medium heat butter, add olive oil and add spices. Stir until they start to spread the aroma.
Add the onion and garlic. Cook until soft and transparent onions for 5-10 minutes.
Pour rice. Sauté 5-7 minutes, stirring so each grain took over the oil and spices.
Add to the rice tomatoes.
Pour the boiling broth through a strainer so strain it.
Put fish fillet on rice.
Add the Bay leaf. Salt. Cover and put in a preheated 170 degree oven for 20 minutes.
20 minutes to get the risotto from the oven, leave on the stove under the lid for 5-7 minutes. To take the lid off. Bay leaf and discard.
Add the greens and lemon juice.
Pilaf mix. While stirring the fish will disintegrate into flakes and combine with all meals.
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