Rice with Fish and Vegetables
French by birth, Spanish by origin, Basque at heart, and Mexican by conviction, Mikel Alonso is one of the most recognized chefs internationally. His philosophy can be summed up in a basic concept: “To be a good cook, you must start by being a good person,” which he acquired during his time at the Luis Irizar Cooking School in San Sebastián, Spain. Here he learned to love and respect the product, to care for the technique so that it serves the product, and to honor and protect the profession of being a cook.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 150 milliliters olive oil, for the rice with fish
- 1 white onion, for the rice with fish
- 2 cloves garlic, chopped, for the rice with fish
- 1 sprig celery, chopped, for the rice with fish
- 1 green bell pepper, chopped, for the rice with fish
- 1 red beefsteak tomato, grated, for the rice with fish
- 4 artichoke hearts, for the rice with fish
- 8 cauliflowers, little trees, for the rice with fish
- 1 bell pepper, roasted and deveined, for the rice with fish
- 8 green bean, for the rice with fish
- 120 grams sea bass fillet, cut into squares, for the rice with fish
- 1 teaspoon bell pepper, choricero, for the rice with fish
- 1 sprig rosemary, for the rice with fish
- 1 liter vegetable broth, for the rice with fish
- 120 grams jasmine rice, Thai, for the rice with fish
- 50 grams extra virgin olive oil, for the almond and cilantro mixture
- 1 clove garlic, for the almond and cilantro mixture
- 20 almonds, whole, for the almond and cilantro mixture
- 40 grams bread, with crust, for the almond and cilantro mixture
- 20 leaves parsley, for the almond and cilantro mixture
- 20 leaves cilantro, for the almond and cilantro mixture
- 1 pinch cumin, for the almond and cilantro mixture
- 1 pinch cumin powder, for the almond and cilantro mixture
- 5 tablespoons vegetable broth, for the almond and cilantro mixture
- 2 tablespoons apple cider vinegar, for the almond and cilantro mixture
- salt, for the almond and cilantro mixture
- pepper, for the almond and cilantro mixture
Preparation
50 mins
40 mins
Low
- For the rice with fish, in a pan over medium heat, sauté the squid with a little salt, add the vegetables, garlic, onion, celery, green bell pepper, and cook for 5 minutes, add the grated tomato and cook for 10 more minutes or until caramelized, add the choricero pulp, the vegetables, and rosemary, add the rice and cook for 1 minute.
- Pour the vegetable broth, the fish, and cook for 17 minutes over medium heat.
- Add the baby spinach leaves and cook for 5 more minutes covered. Set aside.
- For the almond and cilantro mixture: Heat a pan over low heat and add the olive oil, garlic, almonds, and cook for 10 minutes or until the almonds toast, add the bread and sauté, pour in the broth and the rest of the ingredients and cook for 1 minute, season with salt and pepper. Blend with an immersion blender.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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