Brazilian Fish Pan with Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g shrimp (s), lare, cleaned, fresh or frozen
- 800 g fish (mixed sea fish or fillet), cleaned, fresh or frozen
- 0.5 ½ lemon (n)
- 5 clove (s) garlic
- 1 onion (s)
- 2 bell pepper (s)
- 1 kg tomato (s), aromatic
- 4 tablespoon palm oil
- 1 can coconut cream, unsweetened
- 1 bunch coriander greens
- 1 tablespoon olives
- 6 tablespoon olive oil
- 300 g rice, parboiled
- salt
- 1 teaspoon sambal oelek
Print Recipe
Pin Recipe Instructions
- Clean the fish and remove the black part of the intestines from the shrimp. Put the fish and prawns in a bowl and mix with the juice of half a lemon, 4 crushed garlic cloves and a little salt and let it steep for at least 30 minutes.
- Heat a large pan. Let 4 tablespoons of olive oil get hot in it and fry the fish and prawns on all sides. Then remove from the pan again and set aside.
- Brown the onion in large slices in the remaining fat, add the paprika (cut into rings) and continue to cook. Add the chopped tomatoes, olives and 1 teaspoon salt. Let everything cook to a sauce for 15-20 minutes.
- Mix in the palm oil, coconut cream and chopped coriander and stir well. Season to taste with salt and samal oil. Add the fish and prawns and let simmer on a low heat.
- For the rice, first fry a crushed clove of garlic in 2 tablespoons of olive oil. Then add the dry rice and let it turn to glass. After a few minutes pour double the amount of hot water (600 ml), stir in 1 teaspoon salt, cover and cook over low heat for 25 minutes. Do not stir any more.
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