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Silvio Abreu

Funchal, Madeira, Portugal

Silvio's Interests

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Silvio's Team

Silvio (Silvioabreu) is a member of the GeNxT Chasers! team

Ingredients:

For the broth:

1 head of hake or other whitefish
1 carrot cut into slices
The white part of ½ leek cut into slices
Chopped parsley
12 white peppercorns
1 bay leaf cut in half
Salt q.s.

For rice:

4 tablespoons of oil
1 chopped onion
2 chopped garlic cloves
390g of peeled tomato in pieces
1 bay leaf cut in half
300g of carolino rice
Chopped parsley

Preparation:

1. Make the broth.
In a pan with 1 liter of water, season with salt.
Add the peppercorns, bay leaf, carrots, leek and chopped parsley.
Cover and boil for 10 minutes.

2. After 10 minutes, add the fish head.
Cover and cook for 10 minutes.

3. After the head is cooked, remove it with a slotted spoon onto a plate.
Strain the broth.
Clean the head of skins and bones and shred the fish.

4. Make rice.
In a pan, heat the oil, onion, garlic and bay leaf.
Stir and let it cook.

5. When the onion starts to brown, add the tomato.
Stir and let it cook for approximately 10 minutes.

6. After everything is well braised, add the rice.
Stir and let it heat up for a few minutes.
After everything is very hot, add 750 ml of the fish stock.
Stir and season with a few pebbles of salt, bearing in mind that the broth is already salty.
Cover and cook over medium heat for 11 minutes.

7. After 11 minutes, mix the fish and chopped parsley.
Stir well and serve immediately.