Fish pilaf, of course, has nothing to do with its meat namesake, but it does not become less tasty either. Try to repeat simple recipes of pilaf with fish, which we will talk about further.
Fish pilaf - recipe
Ingredients:
- rice - 1 item;
- red pepper (sweet) - 90 g;
- white onion - 90 g;
- garlic cloves - 3 pcs .;
- tomato - 70 g;
- Curcuma and smoked paprika - 3 g;
- fish broth - 2 items;
- salmon - 580 g;
- green peas - 100 g;
- greenery.
Preparation
In the brazier, let's pass the finely chopped white onions for 4 minutes, then add the garlic cloves rubbed into the paste and continue cooking for another minute. As soon as the garlic leaves its fragrance, we complement the vegetable assortment with chopped sweet pepper and wait another 3 minutes until it reaches half cooked. Add to the vegetables washed rice, peas and spices, diced tomatoes and pour all the broth.
While rice is brewed, we take up the fish. Cleared of the skin and bones of the salmon cut into cubes and fry until half-prepared. 5 minutes before the pilaf is ready to add fish pieces to the rice, stir and cover the dish with a lid - pilaf should stand without fire for another 10 minutes and only then it can be served, generously sprinkled with herbs.
Repeat the preparation of the same fish pilaf and can be in the multivark. Set the mode "Rice" after fried together all the vegetables and the croup together with the broth. 15 minutes before the meal is ready for the next pilaf, you can add pieces of fish fillets.
How to cook fish pilaf with seafood?
Ingredients:
- red onions - 50 g;
- sweet pepper - 50 g;
- sharp meat sausages - 120 g;
- green peas - 80 g;
- a mixture of seafood - 300 g;
- fish fillet - 300 g;
- by a pinch of paprika and turmeric;
- rice - 190 g.
Preparation
In a heated frying pan, fry the rings of sausages chorizo along with onions. After 2 minutes, you can add sweet pepper, peas and spices, and a minute later pour rice. Rice seeds can pour 400 ml of plain water or replace water with vegetable, or fish broth. Once the rice reaches half cooked, it can be mixed with a mix of seafood, slices of fish fillets and left for another 10 minutes until all moisture has absorbed.
Pilaf from fish allows for various variations of seafood, and especially the fish component. Ideally, any dense fish that does not fall apart in the process of extinguishing, regardless of whether it is red or white, will suit the dish.