Informations supplémentaires
35 min.
|
765 kcal
|
easy
|
|
Printable version
1. Setup
Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Chop the onion, the garlic, the cilantro and the jalapeño. Dice the tomatoes. Cut the pepper into pieces. Cut the lime in half. On a separate board, cut the fish into pieces.
2. Cook the rice
Rinse the rice. Bring a pot of water with 1.5 2P | 2 3P cups of boiling water. Pour in the rice, cover and cook over low heat for 10-12 minutes.
3. Cook the fish
In a skillet over medium-high heat, add a drizzle of olive oil. Cook the fish pieces for 1-2 minutes on each side. Season with salt and pepper, remove and reserve.
4. Make the sauce
In the same pan, add the onions and season with salt and pepper. Cook for 2-3 minutes. Add the jalapeño, to taste (caution! spicy), the peppers, the garlic and the spices and cook for another 2-3 minutes. Add the tomatoes and the coconut milk, lower the heat, cover and simmer 4-5 minutes. It's possible to keep a little coconut milk to add to the service, it will reduce the intensity of the pepper.
5. Simmer
Return the fish pieces to the pan, lower the heat and simmer for another 5-6 minutes. At the end, add the chopped cilantro and the lime juice.
6. Plate your dish
Serve the fish stew with the rice. Bon appétit!
2unitHaddock Fillets
400mlCoconut Milk
1unitGarlic Clove(s)
1unitYellow Onion(s)
1unitPepper
2unitTomato(es)
1unitLime
1unitJalapeño(s)
1unitCilantro
140gBasmati Rice
15mlSpice Mix(smoked paprika,cumin powder)
What you need
Pot, pan.
765 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
42g
65%
cholesterol
68mg
23%
fiber
3g
12%
protein
31g
saturated
36g
180%
sodium
303mg
13%
sugar
6g
trans
0g