Arroz Abanda
Ingredients
- 4 pounds whole fish fillets, bones reserved ⓘ
- 1 bay leaf
- 4 sprigs thyme ⓘ
- 1 teaspoon fennel seeds ⓘ
- 1/2 cup olive oil
- 4 ripe tomatoes ⓘ
- 8 cloves garlic ⓘ
- 1 onion, chopped ⓘ
- 1 medium red bell pepper, seeded and finely chopped ⓘ
- 3/4 cup parsley, chopped
- pinch of saffron threads ⓘ
- 1 1/2 cups short-grain rice, preferably Spanish bomba, but can substitute carnaroli or arborio ⓘ
- 1/4 cup white wine ⓘ
- kosher salt ⓘ
- 1 recipe aioli, (see link in directions) ⓘ
- 1 lemon, quartered ⓘ
Instructions
- In a large pot over high heat, combine 1 gallon of water, the fish bones, bay leaf, thyme and fennel seed.
- When the stock begins to show small bubbles, lower the heat just enough to maintain a simmer.
- Simmer for 45 minutes, skimming any foam that rises to the surface.
- Strain the stock through a fine-mesh strainer into another pot and keep warm.
- In a large cast-iron or paella pan, heat the olive oil over medium heat.
- Add the tomatoes, garlic, onion, red bell pepper, 1/2 cup of the parsley and saffron.
- Cook, stirring often, for 10 to 12 minutes, or until thickened, concentrated and beginning to stick to the bottom of the pan.
- Add the rice and cook, stirring, for 2 minutes.
- Add the white wine and salt and cook for 2 minutes more, then add 6 cups of the warm reserved fish stock.
- Bring to a boil, lower the heat, and simmer until the rice has absorbed the liquid, 30 to 35 minutes, adding more stock if the rice is not cooked through.
- Once the rice is tender and the liquid is absorbed, allow the rice to cook for a few minutes more, listening for a sizzle as a crust forms on the bottom of the rice.
- Once it has sizzled for a couple of minutes, remove the pan from the heat.
- Reheat the remaining fish stock until small bubbles form, then turn off the heat.
- Add the fillets to the stock and let cook until just done, 3 to 4 minutes for a medium-size fillet.
- Carefully remove the fillets with a slotted spoon and serve over rice with very generous amounts of aioli, lemon and the remaining chopped parsley.
- Use a thin metal spatula to remove the crusty rice from the pan.
Nutrition & Diet Analysis (per serving)
748
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).