Primi. Autore e Copyright Marco Ramerini
Primi. Autore e Copyright Marco Ramerini

Seafood rise

Questo post è disponibile anche in: Italian

For the success of Seafood rise it is necessary to have good fresh fish, this will give the dish a special flavor.

To prepare seafood rise it is necessary to use mussels, clams, squid, shrimp or in any case fish that needs to be cooked briefly.

Fundamental is the preparation of a good fish broth that is prepared with fish scraps recommended by your fishmonger.


  • 320 g. of Carnaroli rice
  • 1 Kg. (mussels and clams)
  • 200 g. of shrimp
  • 200 g. of squid
  • 200 g. of baby squid
  • fresh parsley to taste
  • 400 g. of chopped tomato pulp
  • 1/2 glass of white wine
  • 1 clove of garlic
  • 600 g. of fish broth (sea bream fish scraps, hake, head, bones excluding innards)
  • chilli to taste
  • Salt to taste.
  • extra virgin olive oil


  • 300 g. of fish scraps such as hake, sea bream, bones, head excluding entrails)
  • 1 onion
  • 1 leek
  • 1 clove of garlic
  • parsley to taste
  • 1/2 glass of white wine
  • extra virgin olive oil as needed
  • Salt to taste.
  • pepper as needed.
  • 1 lt. of water


The first thing to do will be to prepare a few hours before starting the recipe the fish broth.

Put the fish scraps in a bowl, pour two tablespoons of oil into a pot with leek, onion cut into slices and a clove of garlic.

Brown them over moderate heat for a few minutes, then add the fish scraps, mix often to prevent the whole stick to the bottom.

Pour the white wine and let it evaporate over high heat, then add the water with 1/2 teaspoon of salt and a pinch of pepper.

Cover with lid and cook for about 1 hour over low heat, a few minutes before the end of cooking add the chopped parsley.

Skim the broth from time to time with the help of a slotted spoon, at the end of cooking filter everything with the help of a strainer and set aside.


Another important phase for the preparation of the Seafood rise is the cleaning of the fish.

Start by cleaning the mussels, with a steel sponge rub the surface well so as to eliminate the encrustations present, then with a knife eliminates the beards that come out.

Finish by rinsing everything under running water.

To clean the clams it is necessary to leave them to soak for a couple of hours in water and salt (1 liter of water and 20 g of coarse salt), so as to let the sand contained inside come out (change the water every hour and rinse well at the end).

For the rest of the fish, simply rinse them in running water and cut them into small pieces.


Now you have to cook the mussels and clams in a pan with a ladle of hot water and then close with a lid until they are open.

Once they are open, just a few minutes, turn off the stove and then remove the mussels and clams that have remained closed.

Remove the shells (someone leave it to garnish the dishes ) and put aside flavoring with a pinch of salt, chopped parsley and olive oil.

As for the rest of the fish cut into small pieces, brown them over low heat with a clove of chopped garlic and a couple of tablespoons of extra virgin olive oil.

Now you can pour the white wine and let it evaporate over a high heat.

Then add the rice and let mix for a few minutes, stirring often with a pinch of chili, salt, then add the tomato pulp.

Meanwhile, heat the broth of fisch and pour it little by little into the pot to allow the rice to cook.
When there are a few minutes left to cook the rice add the mussels and clams and cook.

Serve and garnish with parsley and some mussels with the shell.

You might also be interested in the recipe of Rise timbale stuffed.


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