Thank you for helping us by reporting bad content.
600g ling or blue-eye fillets, skinned
raw prawns, unpeeled (as you like)
1 onion, chopped
3 garlic cloves, chopped
1/2 red capsicum, chopped
6 sea fruits
200g tomato paste or 2 large tomatoes, chopped
1.5 litres fish stock
400g risotto rice
Sea salt and pepper
torn flat parsley leaves
Cut the fish into bite-sized chunks. Heat half the olive oil and fry the fish and prawns until just-cooked. Remove and season well. Add the remaining oil and fry the onion, garlic and capsicum for 10 minutes.
Add the tomatoes and stock and bring to the boil. Add the rice, salt and pepper, stirring well. Reduce the heat to very low, cover and simmer for 20 mins until the rice is cooked but still wet and soupy (add more stock or water if not). Add the fish, sea fruits and prawns and heat through for 5 mins.
If you like, scatter with parsley and serve.
*picture isn`t mine*
Source link: http://recipeshack.com/seafood-rice.html