Shellfish Rice Salad with Summer Vegetables
A refreshing cold dish that combines tender shellfish with seasonal summer vegetables and fragrant herbs, perfect for warm evenings in August.
This recipe reflects the vibrant flavors of summer, showcasing local shellfish and produce that flourish in August. The dish serves as a reminder of the diverse culinary traditions that immigrants contribute to our communities. The stewing technique allows the shellfish to absorb the fragrant broth, creating a delightful harmony of flavors. Enjoy this seasonal dish as a tribute to the resilience and richness that diverse cultures bring to our tables. Inspired by Immigration Enforcement Takes Key Role in Trump’s D.C. Crime Crackdown and As Trump’s Policies Take Hold, Springfield, Ohio, Loses Its Haitian Work Force.
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat and sauté minced garlic until fragrant.
- Add the mixed shellfish and sauté for 2-3 minutes until they start to open.
- Pour in the fish stock and bring to a simmer. Cover and cook for 5-7 minutes until the shellfish are fully cooked.
- Remove the shellfish from the pot and set aside, reserving the broth.
- In the same pot, add the rice and stir for a minute before adding the reserved broth.
- Bring to a boil, reduce heat to low, and cover. Cook for about 15-20 minutes until the rice is tender and liquid is absorbed.
- While the rice cooks, dice the zucchini and bell pepper. In a separate pan, heat the remaining olive oil and sauté the vegetables for 5-7 minutes until tender.
- Once the rice is cooked, fluff it with a fork and mix in the sautéed vegetables, cherry tomatoes, and cooked shellfish.
- Season with salt, black pepper, and chopped parsley. Serve chilled or at room temperature.