Ingredients
300 g shrimp (s), large, cleaned, fresh or frozen
800 g of fish (mixed fish or fillet), cleaned, fresh or frozen
1/2 lemon (s)
5 cloves
1 onion (s)
2 bell pepper (s)
1 kg tomato (s), aromatic
4 tablespoons palm oil (palm oil)
1 tin of coconut cream, unsweetened
1 bunch of coriander leaves
1 tablespoon olive
6 tablespoons olive oil
300 g rice, parboiled
Salt
Preparation
Working time: about 40 minutes / degree of difficulty: normal / condensing p. P.: not specified
Clean the fish and remove the shrimp with the black intestinal content. Give fish and shrimp in a bowl and mix with the juice of half a lemon, 4 pressed through garlic cloves and a little salt and allow to infuse for at least 30 minutes.
A large frying pan. 4 tablespoons of olive oil in it can be very hot and fry the fish and shrimp in it from all sides. Then remove it again from the pan and set aside.
Sauté onion in rough slices in the remaining fat, add the peppers (cut into rings) and continue stewing. The chopped tomatoes and 1 tsp salt. Let cook for about a sauce (15-20 minutes).
Palm oil, coconut cream and the chopped coriander, mix and stir well. Season with salt . The fish and prawns and leave to pull even at a low level.
First fry a crushed clove of garlic for the rice in 2 tablespoons olive oil. Then add the dry rice and let glaze over. After a few minutes with twice the amount of hot water (600 ml) Pour, stir in 1 teaspoon salt, cover and cook over low heat 25 minutes finished (do not stir more).
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