SEAFOOD COCONUT RICE WITH TOMATO

 

1 onion
1 green pepper
1 tomato
2 cups (475 milliliters) unsweetened coconut milk (or 1 can)
teaspoon salt
1 cup (200 grams) long-grain white rice
pound (250 grams) lean white fish fillets such as haddock, cut in several large pieces
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]