Curried Rice With Fish And Shrimp

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Remember the Venetian Fish Stew?  Well it just metamorphosed (is that a word?!) into a delightful and very simple curry flavored rice with fish and shrimp.  That is, if you saved the broth from the stew, which I did.

 It seemed such a shame to throw away the small amount of stew and stock that was left that I boiled it down and made a strong broth thinking of freezing it for a later date.  But I never did.  Instead I put it to good use a couple of nights later.  There were a few other things I wanted to use up, like the canned peas and pimientos, so why not get cracking.

When you have a good broth, chances are that whatever you cook with it will be pretty good.  I actually wanted to turn the leftovers into a completely different dish,  so I started to think of some of my favorite spices like coriander, cumin and saffron.  The broth had a lot of different flavors in it so I didn't want to go overboard.  The rest was easy and rice was a given.

If you don't have good stock to fall back on, just make the fish stock or brodo in the recipe and take it from there. It will take you less than 20 minutes.  Just make plenty so you can freeze and put it to good use in another dish.  That's the trick of the trade!

This is a great Sunday lunch recipe for family or guests.  If you have the broth already made, it will take you about 40 minutes to make, including the cooking time.  Now how can you beat that.

Curried Rice With Fish And Shrimp

Serves 4

2 TB olive oil
1 tsp. coriander seeds
1 tsp. cumin powder
1 tsp. turmeric
1 bay leaf
2 tsp. curry powder
1/2 tsp. saffron threads
2 cups homemade fish broth
1 cup of rice
1/2 cup coconut milk
1/2 cup white wine
4 - 6 white fish filets, like flounder
12 large shrimp, peeled and deveined
Le Seur baby peas
roasted red peppers o pimiento strips
Salt and Pepper

Preheat the oven to 400 degrees

Bring the fish broth to a boil and add the saffron threads.  Stir and keep warm.

Add the oil to an oven proof casserole and, when it's hot, add the coriander, cumin, curry powder and turmeric.  Cook for a minute or two.  Add the rice and move it around to make sure it is well coated with the oil and spices.  Add the bay leaf and some salt and pepper.  Add the wine bring to a boil and reduce until half the liquid has been absorbed.  Add the coconut milk and half the broth and stir.  Cook the rice until almost all the liquid has been absorbed. Remove from the stove and nestle the shrimp in the rice.  Place the fish filets on top. Add the other cup of broth.

Cook in the preheated oven until the rice is fully cooked, about 10 more minutes.  If you see that all the liquid has been absorbed and the rice is not fully cooked, add some wine and continue cooking for another 5 minutes.

Take the rice out of the oven and scatter the peas and  pimiento strips on top.  Lightly drizzle the fish with olive oil before serving.

All photos Lindaraxa