09 Oct Rice with Corvina loins and pepper
For 4 servings
4 CORVINA REX FRESCAMAR loins of about 150 g each
320 g of round grain rice
750 ml of fish fumet (you can use some ready to eat tetra pack found at grocery store)
30 g of leek
30 g of red pepper and 30 g of green pepper
1 teaspoon of red dried red pepper meat
1 ground tomato
2 garlic cloves
Extra virgin olive oil
Salt and freshly ground peeper
Estimated time: 45 min
Heat the oil in a frying pan and add the garlic well-trimmed.
Once the garlic starts to get golden, add the onion, the leek and the peppers –all of it minced very tiny– slow cooking for 8 min.
Then we add the red dried red pepper meat and after slightly sauté, add the rice and the previously heated fish fumet.
Season and cook medium heat for 17 min.
Turn the heat off, cover and let settle for 2 min.
Spread the Corvina loins with oil, salt and pepper. Bake them in a preheated oven at 200ºC for 6 min.
Each serving should be presented with one loin and rice on the side.