Seafood Stew with Rice

Rice

• 1300 g water
• 25 g olive oil
  or unsalted butter diced
• 1 ½ tsp fine sea salt
• 300 g white rice

Seafood Stew

• 2 garlic cloves
• 3 sprigs fresh coriander leaves only
• 3 sprigs fresh parsley leaves only
• 2 sprigs fresh tarragon leaves only (optional)
• 80 g onions quartered
• 50 g olive oil
• 200 g peeled tomatoes quartered (see tip)
• 80 g green pepper cut in pieces
• 1 fish stock cube (for 0.5 l) crumbled
  or 1 tsp fish stock paste, homemade
• ¼ tsp fine sea salt
• 500 g large raw prawns, peeled peeled, fresh or defrosted from frozen
  or medium raw prawns, peeled fresh or defrosted from frozen
• 400 g tinned coconut milk
• 400 g fish fillets (e.g. haddock, sea bass), cut in pieces (approx. 5 cm)
• 1 pinch ground cayenne pepper
• 1 Tbsp fresh chives snipped