🍽️ Seafood Stew with Rice

Name: Seafood Stew with Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g rice; 800 g mixed fish (e.g. salmon, monkfish, tuna), ready for cooking; 200 g prawns (ready for cooking); 2 chili peppers; 3 tbsp olive oil; 1 sprig thyme; 1 sprig oregano; 2 stalks celery; 2 garlic cloves; 2 onions; 1 bell pepper; 2 plum tomatoes; 1 tbsp flour; 200 ml fish stock; 2 tbsp chili sauce; 2 tbsp parsley (chopped); salt; pepper (from the mill)

759 kcal · 30 min · 4 servings

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Ingredients

400 g rice
800 g mixed fish (e.g. salmon, monkfish, tuna), ready for cooking
200 g prawns (ready for cooking)
2 chili peppers
3 tbsp olive oil
1 sprig thyme
1 sprig oregano
2 stalks celery
2 garlic cloves
2 onions
1 bell pepper
2 plum tomatoes
1 tbsp flour
200 ml fish stock
2 tbsp chili sauce
2 tbsp parsley (chopped)
salt
pepper (from the mill)

Instructions

1. Cook the rice according to the package instructions.
2. Wash the fish.
3. Pat the fish dry with a kitchen towel.
4. Cut the fish into bite-sized pieces.
5. Peel the shrimp.
6. Rinse the shrimp under cold water.
7. Wash the chili pepper.
8. Halve the chili pepper.
9. Remove the seeds from the chili pepper.
10. Dice the chili pepper.
11. Add the chili pieces to the shrimp.
12. Add 2 tablespoons of olive oil to the shrimp.
13. Pick the herbs off the stems.
14. Add the herbs to the shrimp.
15. Peel the garlic cloves.
16. Press the garlic into the bowl with the shrimp.
17. Cover the bowl.
18. Let the mixture marinate for about 30 minutes.
19. Wash the celery.
20. Trim the celery.
21. Slice the celery.
22. Peel the onions.
23. Dice the onions.
24. Wash the bell pepper.
25. Halve the bell pepper.
26. Remove the core from the bell pepper.
27. Dice the bell pepper.
28. Pour boiling water over the tomatoes.
29. Peel off the skin from the tomatoes.
30. Cut the tomatoes into cubes.
31. Heat the remaining olive oil in a pot.
32. Sauté the onions in the pot until translucent.
33. Stir the bell pepper into the onions.
34. Sauté the bell pepper briefly.
35. Dust everything with flour.
36. Add the tomatoes.
37. Pour in the stock.
38. Let everything simmer on low heat for about 8 minutes.
39. Add the shrimp.
40. Add the fish.
41. Let the seafood simmer for about 6 minutes.
42. Stir gently and occasionally.
43. Stir in the chili sauce.
44. Season with salt and pepper.
45. Add the parsley.
46. Serve the dish over the rice.

Nutrition per serving

kcal: 759
Protein: 62 g · Fett/Fat: 15 g · Carbs: 91 g