Pollock with a fennel, spinach and tarragon mellow rice | Abadejo con arroz meloso
This recipe is a meal I wanted to eat on a particular day with ingredients that I had on my fridge and I decided to film it for you. It’s a great combo of flavours that work really well together, raising each other. It is very easy to make with just a handful of ingredients but trust me, it feels for a special occasion.
INGREDIENTS
4 loins of pollock
100ml extra virgin olive oil
1 small fennel, finely chopped
100g baby spinach, roughly chopped
1 shallots, finely chopped
3 garlic cloves, finely chopped
Salt
1 pinch white pepper
1 pinch of sweet smoked paprika
200g Spanish paella rice
50ml white wine
4 sprigs of tarragon, leaves picked
600ml fish stock
1 pinch of saffron
In a small saucepan over low heat pour the fish stock, add the saffron and let it warm and infuse until needed.
In a medium size frying pan or sauté pan over medium heat pour half the olive oil and fry the shallot and fennel for 10 minutes until it softens. Add the garlic, season with salt and fry for 4 more minutes. Add the sweet paprika, white pepper, rice and fry for 2 minutes before adding the white wine. Let it absorb and when it disappears pour the hot stock.
Give it a good stir and reduce down the heat to low. Taste the seasoning and rectify if needed. Let it simmer for 15 minutes stirring every couple of minutes, before adding the spinach and tarragon and cooking it for a further minute. Pour a generous ladle of the rice as a base on a plate.
Place a frying pan over high heat with a drizzle of olive oil. When smoking hot place the seasoned loins of pollock and reduce the heat down to medium. Depending on the size cooking time may vary but generally cook on one side for 5 minutes and on the other for just 1. Serve on top of the rice and add some of the fennel shavings to finish it of. Salud!
