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Restaurants›Oporto Fooding House & Wine›Arroz De Peixe Recipe

Arroz De Peixe Recipe

Name: Oporto Fooding House & Wines Arroz De Peixe Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 pieces gulf snapper fillets (skin on, about 6–8 oz / 180–230 g each); 3 tbs olive oil; 3 pieces garlic cloves (minced); 2 tbs lemon juice; 1 tsp smoked paprika; 1 tsp sea salt; 0.5 tsp black pepper (freshly ground); 1 lb fish bones & heads (from snapper or mixed white fish), rinsed; 1.5 l water; 1 pieces onion (quartered); 1 pieces carrot (roughly chopped); 1 pieces celery stalk; 1 pieces bay leaf; 6 pieces black peppercorns; 1 tsp coarse salt; 2 cups long-grain white rice (rinsed until water runs clear); 3 tbs extra virgin olive oil; 1 pieces yellow onion (finely diced); 1 pieces red bell pepper (finely diced); 2 tbs tomato paste; 14 oz canned crushed tomatoes; 0.5 cups dry white wine (optional); 3.5 cups fish stock (strained, hot); 2 tbs fresh parsley (chopped); 1 tbs fresh cilantro (optional, chopped); 0.25 tsp saffron threads (or smoked paprika if unavailable); 1 tsp salt (to taste); 0.5 tsp black pepper (to taste); 1 tbs butter; 4 pieces lemon wedges

Inspired by Oporto Fooding House & Wine

Time1h 15m

Serves4

portuguese seafood rice - grilled gulf snapper w/ a rich fish stock tomato rice

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Ingredients

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Fish & Marinade

4 pieces gulf snapper fillets (skin on, about 6–8 oz / 180–230 g each)

3 tbs olive oil

3 pieces garlic cloves (minced)

2 tbs ReaLemon lemon juice

1 tsp Smoked paprika

1 tsp sea salt

1/2 tsp black pepper (freshly ground)

Fish Stock

1 lb fish bones & heads (from snapper or mixed white fish), rinsed

6 1/3 cup (1.5 l) water

1 pieces onion (quartered)

1 pieces carrot (roughly chopped)

1 pieces celery stalk

1 pieces bay leaf

6 pieces black peppercorns

1 tsp coarse salt

Rice & Sauce

2 cups long-grain white rice (rinsed until water runs clear)

3 tbs extra virgin olive oil

1 pieces yellow onion (finely diced)

1 pieces red bell pepper (finely diced)

2 tbs tomato paste

14 oz canned crushed tomatoes

1/2 cups dry white wine (optional)

3 1/2 cups fish stock (strained, hot)

2 tbs Fresh parsley (chopped)

1 tbs fresh cilantro (optional, chopped)

1/4 tsp saffron threads (or smoked paprika if unavailable)

1 tsp salt (to taste)

1/2 tsp black pepper (to taste)

Finishing & Garnish

1 tbs Butter

4 pieces lemon wedges

1 tbs chopped parsley (for garnish)

1 tsp olive oil (for finishing)

Method

Fish & Marinade

Marinate fish

Pat snapper fillets dry. In a bowl combine 3 tbs olive oil, minced garlic, lemon juice, smoked paprika, 1 tsp sea salt and 1/2 tsp black pepper. Rub marinade over both sides of the fillets and let rest in the fridge for 20–30 minutes while you prepare stock and rice base.

Fish Stock

Make fish stock

Place rinsed fish bones and heads in a large pot with 1.5 L water. Add quartered onion, chopped carrot, celery stalk, bay leaf, 6 peppercorns and 1 tsp coarse salt. Bring to a gentle simmer over medium heat, then lower heat and simmer very gently for 25–30 minutes. Do not boil hard (to avoid bitterness).

Strain the stock through a fine-mesh sieve into a bowl, pressing solids to extract liquid. Discard solids. Keep stock hot and measure 3.5 cups for the rice (if you have more, reserve extra for another use). If you have saffron, steep it in 2 tbs hot stock.

Rice & Sauce

Sauté aromatics

In a heavy wide skillet or paella pan heat 3 tbs extra virgin olive oil over medium heat. Add the finely diced onion and red bell pepper and cook, stirring, until softened and translucent, about 5–7 minutes.

Build tomato base

Add 2 tbs tomato paste and cook 1–2 minutes, stirring, to caramelize. If using white wine, pour 1/2 cup and simmer until mostly evaporated, about 2 minutes. Add crushed tomatoes, the saffron-infused stock (or saffron threads), chopped parsley and cilantro, and stir to combine.

Toast rice

Add the rinsed rice to the pan and stir to coat the grains in the tomato mixture, toasting for 1–2 minutes so the rice becomes glossy and slightly translucent at the edges.

Simmer rice

Pour 3.5 cups of the hot fish stock into the pan, stir once to distribute, then bring to a gentle simmer. Season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). Reduce heat to maintain a gentle simmer, uncovered, and cook without stirring for 12–15 minutes, or until the rice is nearly tender and most of the liquid is absorbed. If the top dries before rice is tender, add up to 1/4 cup more hot stock and continue cooking a few minutes.

Grill Fish

Grill or pan-sear fillets

While the rice simmers, preheat a grill or grill pan over medium-high heat. Brush grate or pan with a little oil. Grill the marinated snapper skin-side down for 3–4 minutes until the skin is crisp and grill marks form. Flip carefully and cook 2–3 minutes more (depending on thickness) until fish is just cooked through and flakes easily (internal temp ~ 135–140°F / 57–60°C). Remove and let rest briefly.

Finish & Serve

Finish rice

When rice is tender and liquid mostly absorbed, stir in 1 tbs butter and 1 tbs chopped parsley to enrich and glossy the grains. Taste and adjust salt/pepper.

Transfer rice to a warmed serving platter or keep in the pan. Arrange grilled snapper fillets over the rice or to the side. Drizzle 1 tsp olive oil over fish, garnish with additional chopped parsley and lemon wedges.

Serve immediately so the fish remains crisp and the rice hot. Provide extra lemon wedges at the table.