Seafood Seasoned Rice
1.
Main ingredients.
2.
Cut off the head and tail of the fish and slice the fish. Use 1/4 of the fish for 2 servings. What should I do with the rest? Sprinkle salt and pepper on both sides, let it stand for a while, wipe it dry, add a little salt and pepper, preheat the pan until the oil just smokes, fry the fish skin first, see that the edge of the upward fish meat turns from transparent to white before turning it over. At this time, the fish skin should be beautiful golden yellow. Take out the pan after 1 minute and pour the oil in the pan on the fish.
3.
Remove the two outermost petals of the fennel root (don't throw it away), the inside is the best and tenderest part, lick it? Sweet! Cut into slices, chop into pieces and set aside.
4.
Put the fish bones, fish head and tail, several 5 celery stalks (use one for thick celery, cut into sections), the unused part of fennel root, dried shrimp or dried scallops, put them in a pot of cold water, heat on low heat, and bring to a boil After 20 minutes, filter, open the lid and boil on high heat for 5 minutes.
5.
Heat olive oil and butter in a pot, add chopped onion, fennel root, fennel seeds, saffron, chopped dried red pepper, a little salt and pepper.
6.
Stir fry on the lowest heat until the onions are tender but not discolored. Remember, the lowest heat.
7.
Pour in the aborio rice, do not wash, never wash, stir fry for 1-2 minutes until the surface of the rice grains is translucent and evenly coated with grease.
8.
Half-press the mouth of the bottle and sprinkle in the dry white wine. The amount of 2s is enough. Wait for the alcohol to completely evaporate, leaving behind the fragrant and attractive essence. Then add the first large spoon of broth, keep the heat on medium and small, and stir until the rice grains absorb almost all For the liquid, add the second spoon, drain it, and then add the third spoon. When the stock is used up, use water for about 15 minutes.
9.
After adding the first spoonful of stock:
10.
In the meantime, put a piece of fish meat in the stock pot, boil it and smash it for later use.
11.
After stirring continuously for 15 minutes, taste until the rice grains are al dente (bouncing but not hard), and if no accident, the starch paste on the surface of the rice grains has been kneaded and becomes slimy and dense. Add the last spoonful of broth and collect the juice. Halfway through, stir in the minced fish and chopped parsley leaves, season with salt, turn off the heat, cover and simmer for 2 minutes. At this time, you can add olive oil to the hot pot, put in the completely dried strips, and fry them until golden brown on both sides. The thick strips are about 2-2.5min on one side. If you are not familiar with it, you can cut it into half. 1.5min, the time is very short, so the pot needs to be hot!
12.
On a serving plate, drizzle a small spoonful of broth, top with scallops and a little dill, drip some good olive oil, enjoy!
