Ingredients
1. Long grain rice (1 1/3c)
2. butter (1/4c)
3. fish stock (1c)
4. water (1 1/4c)
5. black pepper (1tsp)
6. salt (1 1/2tsp)
7. blanched, peeled, seeded and chopped tomatoes (3large)
8. crushed garlic clove (2)
9. scrubbed, steamed mussel (2quart)
10. cooked fluid reserved (1/2c)
11. dry white wine (1/2c)
12. sweet vermouth (1tbsp)
13. lemon juice (1tbsp)
14. scallops(1lb)
15. frozen Dublin Bay prawns (8oz)
16. grated parmesan cheese (1c)

Method of preparation:-
1. Take a large saucepan, place it over moderate heat and then melt 2 tablespoon of butter in it and fry it for 3 minutes. Pour stock and water in it. Add half of the salt, pepper, tomatoes and garlic in it. Boil it by stirring it constantly.

2. Reduce the heat to low and then cover the pan tightly and simmer it for about 20 minutes until the liquid gets absorbed and rice is cooked and tender.

3. Meanwhile take a medium size bowl, place it over moderate heat and melt the remaining butter in it. Now take off the pan from the heat and add flour, salt and pepper and then make smooth paste of this mixture with a wooden spoon.

4. Add mussel liquid, lemon juice, wine, vermouth. Stir this mixture constantly to avoid lumps. Again place the pan over heat and cook it for about 3 minutes until it gets smooth and thickened.

5. Take off the pan from the heat. Put the sauce in the warmed sauce boat and then keep it aside. Again place the pan over heat add mussel, scallops and prawns in it. Cook the shellfish for about 5 minutes by stirring it frequently.

6. Take off the pan from the heat and keep it warm. Now take cooked and warm rice adds grated cheese in it. Put the rice in warm serving dish and place fish over it and then serve it immediately.

Number of servings – 5 to 6