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🍽️ Caribbean Fish Stew with Papaya and Pomegranate

485 kcal · 30 min · 4 servings

Ingredients

• 125 g long-grain rice
• salt, cayenne pepper
• 1 papaya and pomegranate
• 2 shallots
• 2 tbsp fresh coconut flakes and oil
• 1 pinch ground nutmeg
• 1 cinnamon stick
• 400 ml coconut milk (unsweetened, can) and fish stock
• lemon juice
• 500 g haddock fillet

Instructions

1. 1. Cook the rice in salted water according to the package instructions.
2. 2. Peel the papaya and remove the seeds.
3. 3. Cut the papaya into small pieces.
4. 4. Clean the celery and rinse it.
5. 5. Cut the celery into thin strips.
6. 6. Peel the shallots and dice them finely.
7. 7. Heat oil in a large pot.
8. 8. Sauté the shallots in the hot oil.
9. 9. Add nutmeg, cinnamon, and one teaspoon of cayenne pepper.
10. 10. Sauté the spices briefly.
11. 11. Deglaze the mixture with fish stock.
12. 12. Pour in the coconut milk.
13. 13. Add the papaya pieces and celery strips to the pot.
14. 14. Simmer the soup for five minutes over low heat.
15. 15. Cut the fish fillets into bite-sized pieces.
16. 16. Season the soup with salt and lemon juice.
17. 17. Add the fish pieces to the hot soup.
18. 18. Let the fish cook for five minutes over low heat.
19. 19. Cut open the pomegranate.
20. 20. Remove the seeds from the pomegranate.
21. 21. Drain the cooked rice and let it drip dry.
22. 22. Stir the rice into the soup.
23. 23. Taste the soup one last time and adjust seasoning if needed.
24. 24. Sprinkle the finished soup with pomegranate seeds and coconut flakes.
25. 25. Serve the pot hot.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 42 g