1 ½ – (375ml) Cups of Tomato Sauce
2 ½ – (625ml) Fish Stock
8 oz – (250g) Shrimp, Squid, Clams, or Monkfish pieces all cleaned
1 – (250ml) Cup Rice
Salt and Pepper to taste
¼ – (50ml) Cup Chopped Parsley
In a large saucepan with olive oil, add tomato sauce, fish stock and fish to boil. Cook over medium high heat, constantly stirring 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, o until rice is tender.
Season with salt and pepper. Stir in parsley.
*For a different option you can also pour the seafood rice into a baking dish and bake in 350 F (180 C) oven for 15 to 20 minutes.
There are many ways of doing this dish. There are no rights or wrongs just as long as it’s delicious and tasty.