Friday, January 27, 2012

Chorizo, rice, and whitefish

Any type of whitefish will do just fine for this close cousin to Paella.  No tomatoes and no peas in this dish, so you'll need to serve some veggies on the side.

Chorizo, Rice, and Whitefish

Olive oil
4 oz chorizo, sliced thin
1 onion, chopped
2 cloves of garlic, minced
1-1/4 c Arborio rice
1/2 c dry white wine
2 1/4 c chicken or vegetable stock
Whitefish fillets, chopped into bite-sized pieces or left whole

Heat olive oil a large skillet (with a cover) and cook the chorizo for a few minutes.  Add the onions and garlic and cook until soft.  Add the rice and stir to coat with oils.  Add wine to deglaze the pan and bring to a boil.  Let the wine absorb and add the stock.  Bring it to a boil and place skillet, covered, in a 400 oven for 10 to 15 minutes.  Uncover the skillet and add the fish to the top, stirring down in slightly.  Continue cooking uncovered for another 10 to 15 minutes until the liquid is absorbed. 

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