Arroz De Marisco

For optical reasons, mussels are usually cooked in the shell, but this time I also simplified the work and took a seafood mixture from the frozen food. That too and tastes just as fantastic! But there were also pieces of octopus and sepia included.

As always, the mussels must be prepared first: sort out the open ones immediately. Cut off / tear off / rub off the beards from the rest, then carefully rinse out the sand in a sieve under running water. When it is really free of sand, set aside and prepare the fish (better get fillet on the skin). Scale and wash the fish, remove the skin from the fillet. Boil the skin in the fish stock, but remove it again!

Prepare the vegetables: Divide and peel the peppers. Wash the fennel and cut out the stalk. Peel off the onion and cut everything into thin strips the size of a spoon. Cut the garlic into thin slices, if you can't manage it, use the truffle slicer.

Heat the oil in a large saucepan and allow the onions to translate. Add the garlic slices and let the garlic turn light brown (toast a little). Now add the rest of the vegetables and braise with them. Cut the early leek diagonally into rings and add.

Deglaze with the white wine and stew for another 3 minutes. Add fish stock and tomatoes (can and filleted fresh tomatoes). Cook everything with a lot of heat. Cut off the parsley leaves and add the stalks to the saucepan. Finely chop the leaves. When the fennel has some of the fine green on it, set aside with a few tablespoons of parsley leaves, decoration.

Add the allspice powder (one that is smoked) and season with pepper and salt. Add the seafood and simmer for another 5 minutes. Cook rice as an insert. When the rice still needs 5 minutes, remove the tan strips from the salmon and cut the fillets into strong cubes, add the rice to the fish pot and let it simmer for 4 minutes, turning off the heat. Remove parsley stalks and place parsley leaves on top.

Season the dish to taste again. In Portugal, pieces of gray bread cut into cubes are part of it, as well as a nice red wine, or (I prefer) a sangria :-). Put in the pot on the table so that everyone can access.