- 200 grams Basmati rice
- 8 shrimp (200 grams, without head and peeled)
- 500 grams mussels or clam
- 4 Red mullet fillets
- 250 grams spicy Sausage (Chorizo or Cabanossi)
- 1 can tomatoes (450 grams)
- 800 milliliters chicken stock
- 200 grams fresh Okra
- 300 grams green Bell pepper
- 150 grams Celery
- 3 garlic
- 250 grams onions
- 2 teaspoons ground cumin
- 1 tablespoon scallions
- Black pepper
- 3 tablespoons vegetable oil
- 200 milliliters dry white wine
Peel and chop garlic and onions. Rinse okra, trim ends, cut into 1 cm (approximately 1/2 inch) thick slices. Rinse celery, remove threads and dice. Rinse bell pepper, cut into quarters, remove seeds and ribs, cut into 1 cm (approximately 1/2 inch) cubes. Slice sausage.
Rinse mussels in cold water, remove beards and discard any opened shells. Heat oil in a large pot, sauté garlic, onion, bell pepper and celery while stirring. Add mussels, cook 1 minute and then add white wine. Cover and cook over medium heat until mussel shells open. Drain mussels in a colander, collect broth and discard any unopened shells.
Mash tomatoes in bowl and place in the pot, add chicken stock and mussels and season with cumin powder. Bring to a boil. Add okra and sausage. Add, cook for 25 minutes over medium heat. Add shrimp 5 minutes before end of cooking. Add mussels and season with pepper and salt. Finally, place fish fillets in the pot, cover and simmer for about 4 minutes.
At the same time, cook rice in a pot of salted water for 20 minutes and drain.
Divide rice between four bowls and cover with stew.
Garnish with chives and serve.