Yesterday came out with a really nice dish worth of recording: scallop and smoked whitefish pilav:
On my favorite F&W site i stumbled on the smoked fish jambalaya but while the fish part fo the dish sounded nice i didn’t care much for the flavoring. Instead i decided to make a celery battuto for a base. Here’s the final recipe:
1.5 cup of long grain rice (high quality is important so the rice doesn’t turn into mush – i used Lundberg organic)
0.5 lb of smoked whitefish flaked into large chunks
0.75 lb of scallops halved
4 small stalks of celery; 1 jalapeno, 1 poblano (seeded), whites of bunch of scallions, bunch of parsley and some dill finely chopped in the food processor for battuto.
Heat the olive oil in a large ovenproof pan and let the battuto sizzle for a while. Add rice to coat and then add 1 cup of clam juice, 1 cup of chicken stock and 1 cup of water. Stir in scallops and fish, bring to a simmer, cover and put into a 375F oven. Check in 15-20 mins – if the rice absorbed all the liquid turn the oven down to 200F for 10 mins and then fluff rice carefully so not to break the fish. Serve.
