Fish, fish, and more fish! This colorful dish combines the deep oranges of langoustines, the vibrant greens of leeks, and white rice to present a masterful piece of culinary work. If you prefer, you can use crawfish or shrimp to suite your taste. The combination of herbs and spices bring out the flavors that you love.
- fish stock
- 2 garlic cloves (smashed but with skin intact)
- vegetable oil
- 1 onions (peeled and diced)
- 1 leeks (diced)
- short-grain rice
- 160 grams arborio rice
- fresh parsley (minced)
- 10 langoustines (or crawfish or jumbo shrimp, peeled and deveined)
- 1 liter water
- 1 fish (skeleton, whole)
- 1 leeks (chopped)
- 1 carrots (peeled and chopped)
- black peppercorns
- In 1 liter of water, boil the langoustine heads with the fish skeleton, leek, carrot, and black peppercorns to make the fish stock. Strain and set aside.
- In a little oil, fry the 2 smashed garlic cloves to flavor the oil. Once fried, remove the garlic.
- In the same oil, saute together the onion and leek. You can also add 1 whole langoustine for use as decoration later.
- Once the vegetables are translucent, add the rice and stir together to combine. Then little by little, add the fish stock. Once a ladleful is added, continuously stir until absorbed. Repeat until creamy
- Just before finishing add the langoustine tails and heat through until pink in color.
- Garnish with fresh parsley.