Fish Pan with Long Grain Rice

Heat long-grain rice in a frying pan with 2 tbsp. of oil, until it is very hot. Onions and garlic free from the shell, chop and add to the long-grain rice form, heat 1 min more. Add saffron, tomatoes, clear soup with juice, thyme and rosemary. Cook the long grain rice in the oven heated to 175 degrees for 1 hour with the lid closed. Rinse the peppers, cut them into quarters lengthwise, remove the seeds and cut them into strips. Clean the onions and cut them into slices. Sprinkle fish fillet with juice of one lemon. Remove shell from crab tails, remove intestines. Rinse the mussels. After the long grain rice has cooked for 30 minutes, add onions, peas, peppers and mussels, cover and cook for another 30 minutes. Cut fish fillet into small pieces. Season fish and crab tails with salt and season with pepper, fry in oil at a light temperature for 3 min. on each side and spread evenly on the long grain rice.

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