450 g (1 lb) cod or halibut
600 ml (1 pt) Court-Bouillon
60 ml (4 tbsp) oil
2 cloves garlic, crushed
3 medium onions, peeled
350 g (12 oz) long grain rice
pinch of saffron threads or 1/4 tsp turmeric
600 ml (1 pt) fish or chicken stock
1 red pepper, seeded
1 green pepper, seeded
150 ml (1/4 pt) white wine and water
650 g (1 1/2 pt) mussels
175 g (6 oz) peeled prawns or shrimps
7 g (1 tbsp) parsley, chopped
4 - 8 large cooked prawns or shrimps (optional)
1. Poach the cod in Court-Bouillon for 5 minutes.
2. Put the oil in a large pan and sweat the garlic and 2 of the onions, one thinly sliced and the other finely chopped, for about 4 minutes without browning.
3. Add the rice to the pan and stir over the heat for a few minutes until rice just begins to colour.
4. Strain the cod and retain the stock.
5. Add saffron or turmeric to the stock and pour over the rice, stirring from time to time over a low heat.
6. Cook covered with a lid or foil for the first 10 minutes.
7. Blanch the peppers for 2 minutes then dice finely, add to the rice and stir well.
8. In another saucepan, put the other onion, finely chopped with the water and wine mixture and a good shake of pepper.
9. Bring to the boil and add the cleaned mussels. Cook for 10 minutes until steamed open.
10. Add the strained mussel liquor to the rice and stir well.
11. Cook for a further 5 minutes or until the rice is tender.
12. Add the chunks of white fish, prawns or shrimps and mussels.
13. Serve hot, sprinkled with parsley and garnished with lemon wedges.
14. Decorate with extra prawns or shrimps if you like.
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