Italian · Dinner
Seafood Rice with Clams (Dairy-Free)
Saffron-scented Arborio rice simmered with white fish fillet and clams in a garlicky white wine and tomato broth, finished with dairy-free butter and parsley instead of the usual cream or cheese. Bright, briny and lightly herbal, this one-pot rice dish is served straight from the pan while still loose and glossy.
$8
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.2gProtein
17.6gFat
62.8gCarbs
5.4gSugar
3.1gFiber
870mgSodium
128mgChol
3.9gSat Fat
980mgPotassium
95mgCalcium
4.8mgIron
3.2mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
dairy-free
Instructions
1
Prep
Pat the white fish fillet dry and scrub the clams under cold running water, discarding any that stay open when tapped.
2
Heat the olive oil in a wide pan over medium heat for 4 minutes until the minced garlic and chopped onion soften and turn translucent, then stir the Arborio rice for 1 minute until glossy.
3
Deglaze the pan with white wine over medium-high heat for 1 minute until the alcohol smell fades, then add the canned tomatoes, fish stock, and saffron threads.
4
Simmer the rice uncovered over medium-low heat for 12 minutes until nearly tender, stirring occasionally, then nestle the fish and clams into the rice, cover, and cook for 6 to 8 minutes until the fish turns opaque and clams fully open.
5
Plate
Stir the dairy-free butter and parsley into the pan off the heat, season with salt and black pepper to taste, and spoon into a shallow bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 7 oz200g fresh clams
- 2/3 cup130g Arborio rice, uncooked
- 4 cloves4 cloves garlic
- 11 onion
- 1/2 cup60g, a quarter of a 14.5 oz can canned tomatoes
- 1 1/2 cup360ml fish stock
- a pinch of saffron threads
- 2 tbsp2 tbsp dairy-free butter
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
