Recipe#26960

Title: Soup Puerto Madryn-Style

Recipe courtesy of Slow Food 

Serves 4.
Preparation time: 15 minutes
Cooking time: 30 minutes
Wine: Sémillon from Mendoza 
a small onion finely chopped
3 tablespoons oil
a pinch of saffron
one liter fish stock
3 tablespoons rice
one tablespoon finely chopped parsley
16 mussels
salt and pepper

Instructions
Fry the onion in a pan until brown, add the boiling stock and the saffron; let it simmer 
for a few minutes. 
Add the rice and let it simmer for ten minutes, until it becomes tender. 
Ponerle entonces el arroz lavado, sobre este las arvejas, choclo y tapar, hacer hervir 
despacio durante 10 minutos. Incorporarle entonces los duraznos cortados por la mitad, 
tapar y hacer hervir 10 minutos más. Llevar a la mesa en la misma cazuela 
Wash the sand from the mussels, remove them from their shells and chop them up. 
Add to the soup and finish cooking the rice, keeping the pan covered. 
Add salt and pepper. It can be served in bowls, cups or soup-plates, with a generous sprinkling 
of chopped parsley.