4 lbs (2 kg) fresh Mediterranean
(red mullet, sea bream, scorpion
1 whole bulb of garlic
2 Nora pods or deseeded
1 lb (500 g) tomatoes
Salt, black pepper
1 pinch of saffron threads
2 cups (350 g) short – grain rice
- Clean and prepare the fish and put to one side, retaining the leftovers.
- In a mortar, crush the garlic and Nora pods, add a little water and mix to a paste.
- Put into a caldero, a large, cast iron stew pot, and add 4 pints (2 l) of water.
- Skin the tomatoes, remove the seeds and cut the flesh into pieces; peel and quarter the onion; clean and slice the carrot.
- Put the vegetables and the fish leftovers into the pot and season with salt and pepper.
- Bring to the boil and simmer for about 60 minutes.
- Pass the fish stock through a sieve.
- Rinse the pot, then pour half of the fish stock back into it.
- Add the saffron.
- Bring the fish stock to the boil and cook the rice in it for just under 20 minutes to ensure that it stays very juicy.
- Serve the rice first.
- Poach the fish in the remaining fish stock.
- Arrange on a plate and serve as a second course with garlic sauce.