Fish soup and rice

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  • Onion: 1
  • Garlic: 1 tooth
  • Butter: 25 gr
  • Fish broth: 6 cups
  • Rice needle: 1 cup
  • Fish and shellfish are several (filet of white fish, shrimps, mussels, squid): 200 gr
  • Natural yoghurt: 1 cup
  • Parsley, minced 2 tablespoons


Peel and chop the onions and the garlic. Melt the butter and sauté the onion and garlic until alourarem. Add the fish stock and let it bring to the boil. Add the rice. Cover and hold on to heat for 7 minutes. Prepare the fish, breaking up into splinters. Add to the soup, as well as molluscs, and hold on to heat for 4 minutes, or until the rice and fish are cooked. Add the yogurt, stirring constantly. Leave it comes to the boil, but do not hold to the heat once in a boiling point. Add the parsley, and serve.

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