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Seafood Stew with Rice
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Seafood Stew with Rice

4.5 (20 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
2644 kJ / 632 kcal
Protein
48 g
Carbohydrates
67 g
Fat
18 g
Saturated fat
3 g
Fiber
3.3 g
Sodium
1327 mg

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