Seafood soup with rice

Today Loreto, author of the blog Sabores de Colores , brings us a recipe full of flavour that I definitely encourage you to try. She has prepared this seafood soup in a Le Creuset cocotte in a very successful colour, the costal blue.

Although I know that with this heat what we want is something cool, at home it is worth making an exception to enjoy this seafood soup with rice that I bring you today.

It is also true that it is not necessary to boil it and we can always follow it with a salad, so normally some of it falls in these hot months. In fact, it is the only spoon dish that I don't mind spending a little more time in the heat. It is ideal for those days when we are not in a hurry and we gather a few people around the table. And even though it is summer, for me it is the perfect excuse to prepare a delicious spoon dish, which I like to prepare in my Le Creuset cocotte . They taste so different! Everyone loves it, and if you also have the stock frozen, it will be ready in a flash.

INGREDIENTS (4-6 people)

3 liters of fish stock
½ onion, finely chopped
¼ green pepper, finely chopped
3 tablespoons crushed tomato
2 cloves garlic, finely chopped
200 gr white fish in large cubes, clean without bones
12 cleaned mussels
12 clams
12 peeled prawns (reserve the heads)
2 small squids cut into rings
70 gr round rice
1 lemon
50 ml brandy
Parsley
Salt
Pepper
Extra virgin olive oil

Pictured is a Kitchen Craft fruit basket

ELABORATION

1. Heat two tablespoons of oil in your Le Creuset cocotte. Once hot, add the prawn heads. Cook well, pressing them to extract all the juice. Once the colour has changed, remove them.

2. Next, add the squid rings and sauté lightly. Remove and set aside.

3. If necessary, add a little more oil and start with the stir-fry. To do this, add the chopped garlic cloves (you can use a garlic press ), brown lightly, then add the onion and green pepper. Sauté well, at least 15 minutes over low heat.

4. Once the pepper and onion are well sautéed, add the crushed tomato. Cook until the liquid has completely evaporated and its aroma is no longer that of raw tomato. Once we have achieved a dry sauce, raise the heat and add the brandy. Cook for a few minutes until the alcohol has completely evaporated.

5. And now I leave it to you: you can blend the sofrito with a little bit of fumet or not. It depends on each person's taste. In my case, I added a little bit of fumet and blended it.

6. Once the sofrito has been blended, add the broth, which should be boiling. Add the rice and cook for 12 minutes.

7. After this time, add the reserved squid, mussels and clams. Cook for 4 more minutes until they open, adjust the salt and pepper, turn off the heat and finally add the prawns and fish.

8. Let it rest for 2 minutes, serve sprinkled with parsley and accompanied with lemon wedges so that anyone who wants to add a touch of flavor can enjoy it.