Rice Soup with Fish and Seafood Broth (Spanish-Style Rice Soup)

Name: Rice Soup with Fish and Seafood Broth
Yield: 4
Ingredients: 1 head of fish (or 250g); 1 medium carrot, peeled and chopped; 1 stalk of celery; 1 batata or parsnip, peeled and chopped; 1 small onion, finely chopped; 1.5 liters of water; 3 tablespoons of oil; 30 pieces of seafood

1
1 head of fish (or 250g)
2
1 medium carrot, peeled and chopped
3
1 stalk of celery
4
1 batata or parsnip, peeled and chopped
5
1 small onion, finely chopped
6
1.5 liters of water
7
3 tablespoons of oil
8
30 pieces of seafood

Ingredients

1
1 head of fish (or 250g)
2
1 medium carrot, peeled and chopped
3
1 stalk of celery
4
1 batata or parsnip, peeled and chopped
5
1 small onion, finely chopped
6
1.5 liters of water
7
3 tablespoons of oil
8
30 pieces of seafood

Directions

1
Form the soup broth by cooking the fish, carrot, celery, parsley, and onion in water
2
When well cooked, pass through a fine-mesh sieve
3
In another pan, sauté the chopped celery and seafood in hot oil, then add the broth and rice
4
Let it cook over low heat with the lid on
5
Taste and season to your liking with salt and pepper
6
Serve for four or five people.