Fish Soup with Rice
- 8-12 Garlic cloves
- 1 1/4 Cups Extra virgin olive oil
- 3 Tomatoes peeled and chopped
- 2 Dried Ñoras or other dried sweet peppers
- 3 lbs. White fish bones rinsed
- 1 Peel of orange
- 2 Bay leaves
- 1 Bunch Flat leafed parsley or coriander
- 2 Egg yolks
- 1 Lemon juiced
- 1/2-3/4 tsp. Saffron powder
- 2 1/2 Cups Arborio rice
- 1 Tbsp. Pastis or raki
- 6-9 lbs. Whitefish assorted
- 1 tsp. Harissa
Chop 4 - 6 cloves of garlic and fry in 2 tablespoons of oil in large pot. Add tomatoes, Ñoras, and cook for 5 minutes.
Place rinsed fish bones in pot with 13 cups of water. Add salt, orange peel, bay leaves, parsley or coriander stalks, bring to boil, remove scum, and simmer for 30 minutes. Strain once done.
Prepare ajada (garlicky mayonnaise). All ingredients used must be room temperature. Crush 4-6 cloves of garlic and place in warm bowl. Add yolks, a little salt, and beat for 5 minutes, until paste is thick and sticky.
Beat in remaining oil gradually, drop by drop. When sauce thickens and about half of oil used, add a little lemon juice and start pouring oil in a thin trickle, beating the entire time until sauce is very thick.
Beat rest of the lemon juice to taste. Cover and keep refridgerated.
Put 5 cups of strained stock in pan, stir in 1/4 teaspoon of saffron and bring to boil.
Add rice and simmer covered for about 20 minutes.
Place the rest of the stock in a casserole. Stir in rest of saffron, the pastis/raki, bring to boil, place fish in casserole, and simmer for 15-20 minutes, or until fish begins to flake. Add chopped parsley or coriander leaves at the end.
In deep bowls, serve rice first, place fish on top, and top with plenty of stock poured over. Serve with ajada and harissa.