Seafood Rice Soup

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• ¾ cup long-grain white rice
• 4 cups seafood stock
• 1 lb mixed shellfish (mussels, clams, shrimp)
• ¼ cup fresh parsley
• ½ tsp salt

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium. Add 1 diced onion and cook until soft and translucent, about 5 minutes.

2. 2

   Add 2 minced garlic cloves and stir for 30 seconds until fragrant, then add 3/4 cup rice and toast for 1 minute, stirring constantly.

3. 3

   Pour in 4 cups seafood stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.

4. 4

   Add 1 lb mixed shellfish (mussels, clams, shrimp) and stir. Cook until shells open and shrimp are pink, about 5-7 minutes.

5. 5

   Season with 1/2 tsp salt (or to taste) and stir in 1/4 cup chopped fresh parsley. Serve hot, discarding any unopened shells.

Tools you’ll need

• large pot
• wooden spoon
• knife
• cutting board
• measuring cups
• measuring spoons

More recipes like this

• 

  Chawanmushi

  35 min

• 

  Chocolate Fruit Parfait

  10 min

• 

  Cantaloupe with Prosciutto

  10 min

• 

  Macaroni and Meat

  30 min