Seafood soup with rice

Today Loreto, author of the blog Sabores de Colores, brings us a flavor-packed recipe that I definitely encourage you to try. This seafood soup was prepared in the Le Creuset casserole in a very fitting color, Coastal Blue.

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

It's also true that it doesn't have to be eaten piping hot and we can always follow it with a salad, so usually we have some during these hot months. In fact it's the only spoon dish for which I don't mind feeling a little warmer. It's ideal for those days when we're not in a hurry and a few of us gather around the table. And even though it's summer, for me it's the perfect excuse to prepare a delicious spoon dish, which I like to make in my Le Creuset casserole, they really do taste different!, everyone loves them, and if you also have the fumet frozen it will be ready in no time.

INGREDIENTS (4-6 people)

3 liters fish stock
½ onion finely chopped
¼ green pepper finely chopped
3 tablespoons crushed tomato
2 garlic cloves finely chopped
200 gr white fish in large cubes, cleaned and boneless
12 mussels, cleaned
12 clams
12 prawns, peeled (reserve the heads)
2 small squid, cut into rings
70 gr short-grain rice
1 lemon
50 ml brandy
Parsley
Salt
Pepper
Extra virgin olive oil

In the photo, Kitchen Craft fruit basket

PREPARATION

1. In our Le Creuset casserole, we heat two tablespoons of oil. Once hot, we add the prawn heads. We cook them well, pressing them to extract all the juice. Once the color has changed, we remove them.

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

3. If necessary add a little more oil and start the sofrito. To do this add the garlic cloves chopped (you can use the garlic press), brown lightly, then add the onion and green pepper. Gently soften them, they should cook for at least 15 minutes over low heat.

4. Once the pepper and onion are well softened add the crushed tomato. Cook until all the liquid has evaporated and its aroma is no longer that of raw tomato. Once we've achieved a very dry sofrito raise the heat and add the brandy, cook for a few minutes until the alcohol has completely evaporated.

5. And now I'll leave it up to you: you can blend the sofrito with a little fish stock or not. That's a matter of taste. In my case I added a little stock and blended it.

6. Once the sofrito is blended, add the fish stock which must be boiling. Add the rice and cook for 12 minutes.

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

8. Let rest 2 minutes, serve sprinkled with parsley and accompanied by lemon wedges for anyone who wants to add a touch.