1 onion
1 green pepper
1 tomato
2 cups (475 milliliters) unsweetened coconut milk (or 1 can)
½ teaspoon salt
1 cup (200 grams) long-grain white rice
½ pound (250 grams) lean white fish fillets such as haddock, cut
in several large pieces
½ pound (250 grams) raw shrimp, peeled
Cut onion, green pepper and tomato in half.
Grind one half of each together in food processor or blender
until smooth. Slice remaining halves into thin slices. Heat
coconut milk, ground vegetables and salt in a large, heavy or
nonstick pan over medium heat until boiling. Add rice, cover and
simmer on low heat for 10 minutes. Add 1 cup (240 milliliters)
water, cover and continue to simmer until rice is tender, about
10 minutes. Add sliced vegetables, fish and shrimp to the rice,
and stir gently. Cover and cook 10 minutes longer, until the
vegetables are tender and the seafood is cooked through. Serve
immediately.
Serves 4.
country : Benin
course : fish dish
source : Brenda Brown Starling [IRE_tag]