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Fish, Shrimp and Rice Stew

Category Main Course
Servings 2 servings
Calories 415 calories
Skill Required Basic
Duration 30 minutes

If you don’t know what to choose between fish and shrimp, the easiest way to do it is enjoying them both, in the same dish. Try them in this rich stew with rice, garlic and tomato sauce, flavored with a hint of saffron. It’s an exotic dish, but with a cozy vibe.

  • 1 tablespoon vegetable oil
  • 1 red onion, chopped
  • 1 cup (150 grams) green beans
  • 1 cup (150 grams) peas
  • 6-7 medium-sized shrimp
  • 5 ounces (140 grams) Nile perch, diced
  • 1/2 cup (115 grams) canned tomatoes
  • 1 cup (250 ml) vegetable stock
  • 2-3 garlic cloves, sliced
  • 1/2 cup (110 grams) rice
  • 1 teaspoon paprika powder
  • 1 teaspoon saffron
  • Pepper
  • Parsley
  • Heat the vegetable oil in a skillet over medium heat.
  • Add the red onion and cook it until it softens. Add the green beans and peas and cook them for 1-2 minutes.
  • Add the shrimp, Nile perch, canned tomatoes, and half of the vegetable stock. Cover them with a lid for the next 5 minutes.
  • Remove the lid, add garlic and rice. Season with paprika powder, and saffron. Pour the remaining vegetable stock and again, cover with a lid for the next 10 minutes.
  • Remove the lid, add pepper, parsley, and keep the pan on heat for the next 1-2 minutes.
Nutrition Per Serving
415 kcal
10 g
25 g
56 g