Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Kris Wetherbee
Recipe by Coastal Living September 2006

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Credit: Rick Wetherbee

Recipe Summary test

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté the shrimp and fish in olive oil in a medium saucepan or Dutch oven 3 to 5 minutes or until cooked through; remove from pan, and set aside. Place onion and garlic in pan. Cook, stirring constantly, 3 to 5 minutes or until tender. Add anchovies, and stir until dissolved. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes.

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  • Add wine, and simmer until absorbed. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.) Stir in tomato paste with the last addition of broth.

  • Stir in reserved seafood, fresh basil, and cheese.

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