Soupy Shrimp Rice

For the fumet

1. Heat the butter in a large pot and add the peppercorns and bay leaves.
2. When well heated, incorporate the white onion and, before it browns, add the celery, cubed parsnip, garlic, shrimp shells and seafood, fish pieces, and parsley and cilantro stems.

   

3. Cook without letting them brown. When they begin to release their juices, add the dry wine and, a few minutes later, the 2 liters of water.
4. Cover and let cook for 25 minutes over medium heat. Strain the fumet and reserve it.

For the rice

5. Sauté the shrimp you will use for presentation in the oil. When golden, remove them and set aside.

   

6. In that same oil, add the red onion. When it changes color, add the bell pepper, garlic and dry wine, and stir well so everything integrates.
7. When the juices and alcohol begin to evaporate, incorporate the shrimp. Cover the pot and cook over low heat for about 5 minutes.
8. Uncover, stir and add half of the strained fumet and 3 or 4 shrimp to provide even more flavor.
9. When it comes to a boil, add the paprika and cumin, and adjust salt and pepper to your taste.

   

10. Add the rice and stir continuously until it absorbs the broth.
11. Add 1 more cup of fumet and let cook over low heat for about 10 minutes.
12. Turn off the heat when the rice is slightly soupy. Add the reserved shrimp, cover the pot and let rest for 5 minutes.
13. Serve hot. Enjoy!