Arroz de Marisco-Rice With Seafood

By amaliana

Uma Casa Portuguesa-Portuguese Homestyle Cooking
Carla Azevedo
"Homemade tomato sauce and fish stock make the sweet-tasting rice the highlight of this seafood dish. Although the fish adds delicious flavor and looks spectacular, the rice is good all on its own."

Ingredients

• 1 1/2 cups tomato sauce
• 2 1/2 cups fish stock
• 8 ounces shrimp, squid, clams or monkfish pieces, cleaned
• 1 cup short-grain rice
• Salt and coarsely ground black pepper to taste
• 1/4 cup chopped fresh parsley

Preparation

Step 1

In large saucepan, bring tomato sauce, fish stock and fish to boil. Cook over medium-high heat, stirring constantly, for 3 to 5 minutes, or until fish is partially cooked.
Stir in rice and return to boil. Reduce heat to medium-low. Cover and simmer for 20 minutes, or until rice is tender(or alternatively pour into clay baking dish and bake in 350 degree oven for 15 minutes. Season with salt and pepper, stir in parsley and serve.