Fish Stew With Rice

Name: Fish Stew With Rice
Ingredients: 1 1/2 pounds small whiting, gutted, gilled and scaled; 3 large carrots, sliced; 1 large onion, chopped; 2 sweet peppers, preferably Anaheim, chopped; 1 mild dried chile; 2 inches ginger, peeled and chopped; 4 cloves garlic, chopped; 1/2 cup short-grain rice; Salt and pepper; 1/2 pound Italian or other fresh sausage, crumbled; Minced scallions for garnish; Cilantro or parsley for garnish

12 ingredients

8 steps

Ingredients

1 1/2 pounds small whiting, gutted, gilled and scaled
3 large carrots, sliced
1 large onion, chopped
2 sweet peppers, preferably Anaheim, chopped
1 mild dried chile
2 inches ginger, peeled and chopped
4 cloves garlic, chopped
1/2 cup short-grain rice
Salt and pepper
1/2 pound Italian or other fresh sausage, crumbled
Minced scallions for garnish
Cilantro or parsley for garnish

Directions

1

In a large saucepan, cover the fish with 5 cups water, and bring to a boil.
2

Turn off the heat, place the lid on and let sit for 20 minutes.
3

Transfer the fish to a plate; when the fish is cool enough to handle, carefully remove the meat from the frames, and set aside; discard bones, head, fins, tail, etc.
4

Strain the broth and return to the pot.
5

Add the remaining ingredients except the sausage and garnishes.
6

Simmer gently, stirring occasionally, until the flavors are blended and carrots and rice are tender, about 15 minutes.
7

Add the reserved fish, along with the sausage, and cook another couple of minutes, or until the sausage is cooked through.
8

Turn off the heat, taste and adjust seasoning, and let rest for a few minutes, or eat piping hot, with the garnishes.