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- 2 cups black rice
- 8 razor clams
- 12 fresh mussels
- 10 cockles
- 10 clams
- 4 ounces cuttlefish
- 21 ounce monkfish
- Salt and pepper to taste
- 2/3 cup fish stock
- 1/4 cup olive oil
- 1 shallot, chopped
- 1 clove garlic, minced
- 2 sprigs thyme
- 2 bay leaves
- 1 bunch chives
The day before cooking, cover the black rice in water and soak overnight.
Preheat oven to 400 F.
Clean all shellfish, trimming as necessary. Set aside. Clean the cuttlefish, then cut into small pieces and set aside. Cut off the head of the monkfish, remove the scales and trim the sides. Season with salt and pepper.
Braise the cuttlefish and monkfish in fish stock in the oven for 10 minutes. Once cooked and cooled slightly, cut monkfish into chunks.
In a fry pan, heat the olive oil, chopped shallot, minced garlic, one sprig of thyme and one bay leaf. Add rice and 1 cup water. Cover and cook until liquid evaporates, approximately 25 minutes.
While the rice cooks, add olive oil and shellfish to a saute pan with the remaining bay leaf and thyme. Cook until shells open, about 4 minutes. Discard any shells that do not open.
Plate portions of the cooked rice and top with shellfish and braised fish. Finish with pan juices from the shellfish and top with chives.
Recipe courtesy of Gerald Passedat
Created for the 10” stainless steel fry pan