Yucateo Seafood Risotto

Name: Yucateo Seafood Risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 500g (1lb) Assorted seafood such as prawns, calamari and scallops; 500g (1lb) White fish fillets (no bone) such as blue eye; 2 TBSPS Olive oil; ¼ - Ãƒâ€šÃ‚Â½ teaspoon Minced chilli; 2 Cloves garlic, crushed; 1 TBSP Olive oil; 2 Onions, sliced; 400g (14oz) Arborio rice; 200 ml (7fl oz) White wine; 700ml (25fl oz) Rich fish stock, simmering; 2 Bay leaves; ½ cup (115ml/4fl oz) Milk or hot taco sauce; 2 Ribs celery, sliced; 2 Large tomatoes, chopped; 2 Potatoes, peeled and diced; 100ml (3½ oz) Cream; 1 Bunch parsley, chopped; 1 teaspoon Paprika; 2 Potatoes, boiled and thinly sliced

Over a year ago 2,455 views

Prep: 15 mins

Cook: 15 mins

Serves: 6

Mexican Main Course

Ingredients

500g (1lb) Assorted seafood such as prawns, calamari and scallops
500g (1lb) White fish fillets (no bone) such as blue eye
2 TBSPS Olive oil
¼ - Ãƒâ€šÃ‚Â½ teaspoon Minced chilli
2 Cloves garlic, crushed
1 TBSP Olive oil
2 Onions, sliced
400g (14oz) Arborio rice
200 ml (7fl oz) White wine
700ml (25fl oz) Rich fish stock, simmering
2 Bay leaves
½ cup (115ml/4fl oz) Milk or hot taco sauce
2 Ribs celery, sliced
2 Large tomatoes, chopped
2 Potatoes, peeled and diced
100ml (3½ oz) Cream
1 Bunch parsley, chopped
1 teaspoon Paprika
2 Potatoes, boiled and thinly sliced

Accompaniment

Description

Really tasty...you have to try this!

Method

1
1) Prepare the shellfish. Cut the fish fillets into 2.5cm/1in chunks and rinse the shellfish. Heat the olive oil and saute the garlic, chilli and fish chunks until opaque. Remove with a slotted spoon and keep warm. Add the shellfish to the same pan and saute until just cooked and changed colour, about 3 minutes. Remove the pan from the heat, return the fish and mix gently. Set aside.

2) In a large saucepan, heat the olive oil and saute the onions. Add the rice and stir to coat, allowing the rice to become translucent. Add the wine and allow to simmer until the liquid evaporates. Add the bay leaves, potato cubes and celery with the first addition of half a cup of stock. Stir vigorously to combine. When the stock has been absorbed, add the nest half cup of stock. Continue in this fashion, adding stock and stirring thoroughly until the last quantity of stock is to be added.

3) At this time, add the chopped tomatoes, taco sauce, cream and half the parsley. When all ingredients have been added and most of the stock has been absorbed, remove the pan from the heat, remove the bay leaves and serve in individual bowls on a bed of boiled sliced potatoes, garnished with plenty of parley and sprinkling of paprika
Enjoy...