Brazilian Fish Pot

Summary

Ingredients

• 2 cloves garlic
• 1 large chilli pepper (s), red
• a bit salt
• 250 g cod fillet (s), fresh or frozen and thawed
• 6 shrimp (s)
• 4 tablespoon lemon juice or lime juice
• 1 large onion (s)
• 1 large beefsteak tomato (s)
• 1 bunch coriander greens
• 1 tablespoon oil
• 200 ml coconut milk

Also:

• 2 cloves garlic
• 1 tablespoon oil
• 120 g basmati
• a bit salt

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Instructions

1. Peel the garlic. Halve the chilli lengthways, remove the seeds and chop the pods into small pieces. Chop the garlic and chilli with 0.5 teaspoons of salt in a mortar.
2. Wash the fish, pat dry and cut into 3 cm cubes. Clean the prawns. Mix the fish, prawns, 3 tablespoons of lemon or lime juice and the mixture from the mortar and set aside.
3. For the rice, peel and finely chop the garlic. Heat the oil in a saucepan, fry the garlic briefly (not too long, otherwise it will be bitter) and then add the rice and a little salt. Roast briefly and then add water. Bring to the boil and cover and let soak over low heat.
4. In the meantime, peel and chop the onion. Wash the tomato, remove the stalk and cut into small pieces. Wash the coriander, pluck the leaves and chop finely.
5. Heat the oil in a saucepan, fry the onion in it for approx. 1 min. Add the tomato and half of the coconut milk and let simmer for 2 minutes over high heat, stirring frequently. Add the fish and prawns, pour in the rest of the coconut milk and cover and cook over a medium heat for approx. 5 minutes. Add coriander greens, season with salt and the rest of the lemon or lime juice.
6. Serve with the garlic rice in bowls.