This fluffy fish plov (pilaf) with mussels and cod comes together in just half an hour, making it a true lifesaver for busy weeknights. In culinary traditions around the world, combining grains and seafood has always been considered a mark of special mastery, evoking both Spanish paella and Asian variations of fried rice. The firm flesh of the cod quickly sears and locks in its juices, while the mussels infuse every single grain of rice with their signature oceanic aroma. Using a fresh garlic and chili paste gives the dish just the right amount of kick, perfectly balancing the creamy notes of the sautéed vegetables.
Appetizing fish plov with mussels is the perfect combination of tender fish, fragrant rice, and seafood.
Ingredients
- 650 g firm white sea fish (hake, cod, or saffron cod)
- 250 g shelled mussels
- 200 g parboiled long-grain rice
- 150 g onion
- 200 g carrots
- 1 teaspoon ground sweet paprika
- 2 bay leaves
- 1/2 teaspoon ground cumin
- 25 g butter
- garlic, fresh chili pepper
- green basil, olive oil, salt, red and black pepper
How to make fish plov with mussels
For this recipe, you will need firm white sea fish such as cod, hake, or saffron cod. If using frozen fish, take it out of the freezer in advance and leave it on the bottom shelf of the refrigerator for a few hours to thaw gently. Cut the cleaned fish into pieces 3-4 centimeters (about 1.5 inches) thick.
Choose firm sea fish for this plov. Cut it into portion-sized pieces a few centimeters thick.
Pour 20 g of olive oil into a deep, heavy-bottomed skillet or Dutch oven and heat it up. Finely chop the onion and dice the carrots. Add the chopped vegetables to the hot oil, drop in the butter, and sauté for 5 minutes over low heat.
Sauté the vegetables in a mixture of olive oil and butter to give the plov a delicate, creamy undertone.
Push the sautéed vegetables to the sides of the pan. Add the fish pieces and sear them for 1-2 minutes on each side.
Sear the fish quickly, just a couple of minutes per side, to seal the exterior and keep the inside juicy.
Grind a clove of garlic and 1/2 a green chili pod in a mortar with a pinch of sea salt. Add the shelled mussels and the chili-garlic paste to the pan with the fish. The shelled mussels in this recipe are mainly for their ocean aroma; if you have mussels in shells, it is best to add them at the very end of cooking.
Shelled mussels and garlic-chili paste create a unique ocean aroma and add a vibrant kick to the dish.
Gently stir the aromatics with the fish, then pour the parboiled long-grain rice evenly over the top and tuck in the bay leaves. If using regular white rice, I recommend rinsing it well and draining it before proceeding with the recipe.
Use parboiled long-grain rice—it always turns out fluffy and beautifully absorbs all the savory flavors.
Sprinkle in the ground sweet paprika and ground cumin. Add a little hot red pepper to taste, along with freshly ground black pepper.
Sweet paprika and cumin are a classic combination for this dish, giving the rice a beautiful golden hue.
Pour in cold water so that it covers the contents and rises about 1 centimeter (half an inch) above the rice level. Season with salt to taste. Cover tightly with a lid and bring to a boil. Simmer gently over low heat for 20 minutes, then turn off the heat, cover the plov with a thick kitchen towel, and let it rest for 10-15 minutes.
It is crucial to let the plov rest under a towel after turning off the heat, allowing the rice to reach perfect fluffiness.
Finely chop the fresh green basil. Garnish the fish plov with the basil, mound the rice on a serving platter, and top it with a piece of the fish (cod, in this case). Serve immediately—it is incredibly delicious while piping hot. Bon appétit!
Mound the plov on a plate, garnish with fresh basil, and serve immediately while the dish is at its most aromatic.
Fish plov with mussels reveals its best flavors when accompanied by traditional marinated onions. To prepare them, simply slice an onion into thin, translucent rings, drizzle with apple cider vinegar, and gently massage by hand with a little warm water—this removes excess bitterness and softens the texture. Serve the dish on a large shared platter, mounding the rice high and garnishing the top with whole pieces of fish and finely chopped green basil. If you have any leftovers, they can be stored in the refrigerator for up to two days in an airtight container. When reheating, add a couple of tablespoons of water or fish stock to restore the rice's original tenderness. For an experiment, try swapping the cod for salmon fillets or adding a handful of peeled shrimp at the end of cooking—this will give the fish plov with mussels new textural nuances and make it even more festive.
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