Rice recipe with fish in casserole

Ingredients to make Rice with fish in casserole:

• 250 grams of Monkfish
• 150 grams of squid
• 150 grams of Conger
• 4 units of large prawns
• 16 units of mussels
• 350 grams of Rice
• 150 grams of cooked Peas
• 1 unit of onion
• 2 units of ripe tomatoes
• 1 unit of bell pepper
• 1 clove garlic
• 1 small cup of Oil
• 1 pinch of Saffron
• 1 pinch of parsley
• 1 pinch of salt
• 1 liter of fish broth

How to make Rice with fish in casserole:

1. We clean the fish well and chop the squid, the monkfish and the conger eel. Peel the prawns and chop the onion, tomato and bell pepper separately. Chop the parsley and clean the mussels.
2. Steam the mussels and, once cooked, remove the fruit from the shell. Strain the broth and put it together with the fish broth to heat in a casserole.
3. In a separate pan we make the soffit, that is, we fry the squid in a little oil. Add the onion and lower the heat. When the onion begins to take color, add the tomato and stir frequently. Add the pieces of monkfish, conger eel, and the peeled prawns and fry carefully so as not to break the fish.
4. Raise the heat and add the rice, mix well with the rest of the ingredients and pour in the boiling broth. We also incorporate the mussels, the pepper, the peas and we taste the point of salt. Chop the garlic with the saffron in a mortar and add it.
5. We keep the fire alive for the first 10 minutes, for the other 10 we will lower the intensity. We tested the point of the rice, sprinkled the parsley and removed the casserole from the heat. Let it rest for a few minutes and serve the rice with hot fish. We can decorate with boiled egg.