6 to 8 Servings
1 pound skinless cod, red snapper, or some other firm-fleshed fish fillet
1 pound sea or bay scallops, rinsed and drained
¾ cup sake, rice wine, or dry white wine
2 tablespoons minced ginger
12 ounces smoked Spanish chorizo
2 tablespoon olive or canola oil
1 large yellow onion
2 ½ tablespoons minced garlic
2 roasted red peppers*
1 ½ cups long-grain, white basmati rice
2 cups chicken stock, preferably low-sodium
1 fourteen and one half ounce can diced tomatoes in juice
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 pound edamame or peas, defrosted to room temperature
¼ cup coarsely chopped fresh cilantro (optional)
1. Cut the fish fillet into thin, 1-inch squares, and cut the large scallops through the thickness in half. In a bowl, mix the fish fillets and scallops with the sake or white wine and chopped ginger. Cut the sausage on the diagonal into ¼-inch thick slices.
2. Heat a large heavy skillet with a lid over medium-high heat. Add chorizo and sauté stirring occasionally, about 3 minutes, until the fat begins to render and the sausage slices become brown. Remove with a slotted spoon and drain on paper towels. Cut the chorizo into ½-inch dice. Drain the fat and discard.
3. Reheat the skillet with the oil until very hot, about 30 seconds. Add the chopped onion and garlic and stir-fry over moderate heat until translucent, about 5 minutes. Add the red peppers, cooked chorizo, and long-grain rice, and stir to coat. Drain off the wine from the seafood into the pan, scraping up browned bits from the bottom of the skillet. Add the chicken stock, salt, pepper, and tomatoes with juice,
4. Bring the mixture to a simmer and cover the skillet tightly. Cook about 12 minutes. Add the seafood, salt and pepper and mix with the rice. Cover tightly again and cook for 5 to 7 minutes, until the seafood is cooked. Test the seafood for doneness by cutting into a chunk of fish. It should be flaky. Scatter the edamame over the top and sprinkle the cilantro. Cover and cook 1 minute more and serve immediately.
* You may use the roasted peppers from the jar or roast them yourself.
