It is especially recommended for children, the elderly, and the sick, as it is quite digestible, but everyone benefits from the rice in broth of exquisite fish.
Compared to meat broth, it is definitely more delicate and also recommended for resuming eating after the flu.
When due to gastroenteritis, you feel nauseated, it’s good to start again with a cup of just fish broth and add rice and cooked fish when you’re feeling a bit better. For a good fish broth, I preferred, or rather my husband provided, mullet and red mullet, two exquisite fish with a delicate flavor.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 4 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 1 1/4 cups Rice
- 8.8 oz Red mullet
- 8.8 oz Mullet
- Carrots (1)
- Celery (1 piece)
- Onions (1)
- Tomatoes (2)
- to taste Salt
Tools
- Pot
Preparation
In a pot with sufficient water, cook carrots, celery, tomatoes, and onion cut into large pieces. Preferably leave the onion whole to remove it more easily.
Scale the fish with scissors and remove the entrails. Wash thoroughly under running water.
Cook for thirty minutes from boiling on moderate heat. Lower the flame, add the fish, and turn off the burner after 4/5 minutes maximum.
Let the broth rest and reheat before serving. Cook the rice al dente in another pot with plenty of salted water.
Drain the rice and serve it on plates adding the reheated broth, after setting aside the fish on a plate, pour through the strainer to make sure there are no bones. Enjoy hot and eat the delicious fish as a second course.
Rice with exquisite fish broth
Tips for rice with fish broth: Make sure to always buy fish from a trusted fishmonger. The quality of the fish and freshness is noticeable from its appearance. The color of the fish with its firm skin and especially the eyes should be bright and shiny, not dull. To ensure it’s fresh, buy in the right season, for example in January you can find: red mullet, hake, sardines, soles, and not out of season. ALSO COME PEEK AT THE PINTEREST BOARD THE COOK WHO RECOVERS
