Ingredients

  • 50 g olive oil
  • 1 red pepper
  • 1 onion
  • 1 zucchini
  • salt
  • pepper
  • 300 g arborio rice
  • 2 cloves of garlic
  • 50 g white wine
  • 600 g water
  • ½ sea bream, scaled and gutted
  • 1 kg mussels in shell, deshelled
  • ½ kg no.1 shrimps
  • 1 lemon
  • 150 g cherry tomatoes
  • ⅓ bunch parsley, finely chopped
  • 5-6 basil leaves, finely chopped

Preparation

  • Preheat oven over 180ο C to Fan
  • Place a pan over medium and add the olive oil
  • Add the pepper, onion, finely chopped zucchini, salt and pepper and cook for 2-3 minutes.
  • Increase heat, add rice and mix
  • Add finely chopped garlic. When the garlic is cooked (1 minute), add wine. Allow wine to evaporate and then add water
  • Mix all the ingredients. When they come to a boil, transfer to a round baking pan placing the fish in the center
  • Place round baking pan covered with aluminium foil in the oven for 10 minutes
  • Remove baking pan, remove tin foil, add mussels, shrimps, sliced lemon and cherry tomatoes cut in half around the fish. Cover, place in the oven and bake for 10 minutes
  • Remove baking pan from oven and set it aside for 5 minutes (don’t remove cover)
  • Serve with finely chopped parsley and basil. Enjoy along with a glass of white wine “Pente Litharia” from Oenou Yi – Ktima Vassiliades.

*Recipes and dishes presented on the website are not necessarily applied in the winery’s restaurant.