Fish rice with clams

Clean the fish, removing the bones and cut it into small loins.

Place the clams in a container, with a little water and salt, so they can drop some sand that they may still have. They must be in the water for at least 2 hours. Then wash them thoroughly.

In a saucepan, cover the bottom with a drizzle of olive oil, add the onion, garlic, bay leaves and let it cook for a few minutes.

Then add the fish stock, bay leaves, salt and piripiri, bring to a boil.
As soon as it boils, add the rice.

Bring it to a boil again, reduce the heat and cook covered for five minutes.

Then add the fish, bring it to a boil and let it simmer for 3 minutes.

Rectify the seasoning and add the clams, and a bunch of coriander, cover the pan and let them open, about three minutes.

Serve rice immediately, sprinkled with parsley and chopped coriander.