You know when you make a flavorful fish stew and are left with plenty of delicious broth? Don’t toss it! You have a culinary gem on your hands. Save that stock to prepare this savory fish broth rice. Let’s get to the recipe!
Ingredients for fish broth rice:
- 2 cups long-grain white rice;
- 1 tablespoon extra-virgin olive oil;
- Salt to taste;
- 2 cloves garlic, minced;
- Fish stock (approx. 4 cups).
How to make fish broth rice:
- In a saucepan, heat the olive oil and sauté the garlic over medium heat until fragrant (be careful not to burn it);
- Add the rice and sauté for 1-2 minutes until slightly toasted;
- Pour in the fish stock until it reaches about an inch above the rice level;
- Adjust salt if necessary;
- Bring to a boil, then reduce heat to low. Cover and simmer until the liquid is absorbed and the rice is tender;
- Fluff with a fork and serve with your favorite sides.
The result is a beautiful, fluffy, and incredibly flavorful side dish!
Pro Tips:
To turn this into a main course, add seafood like shrimp, squid, or mussels during the last few minutes of cooking. Finish with fresh herbs like parsley or cilantro for a bright pop of flavor.
Did you know?
Fish stock is a cornerstone of French cuisine and is essential for traditional recipes like bouillabaisse, a famous seafood stew from Marseille. Using fish stock is an excellent way to capture all the nutrients and depth of flavor from your fish, making it a healthy and delicious base for many dishes.
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