INGREDIENTS

100g of rice
Monkfish 1/4kg
Clam 1/4kg
Mussels 1/4kg
2 cloves of garlic
1 onion
1 tomato
olive oil
salt
laurel
parsley
saffron

PREPARATION

In a pot boil the fish in water with salt, bay leaf and parsley. Strain and reserve.

In a separate saucepan prepare a sauce with onion and tomato, add the fish stock and when you add the rice.

Next, bite the garlic with a little parsley, settling, with a few tablespoons d broth and served in soup.
When the rice is tender, add the minced fish, clams and mussels without shells and served