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Fish, Shrimp and Rice Stew

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.
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.

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Ingredients

1 tablespoon vegetable oil
1 red onion, chopped
1 cup green beans
1 cup peas
6 shrimp
5 ounces of nile perch, diced
½ cup canned tomatoes
1 cup vegetable stock
2 garlic cloves, sliced
½ cup rice
1 teaspoon paprika powder
1 teaspoon saffron
pepper
parsley

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium heat.

2
Done

Add the red onion and cook it until it softens. Add the green beans and peas and cook them for 1-2 minutes.

3
Done

Add the shrimp, Nile perch, canned tomatoes, and half of the vegetable stock. Cover them with a lid for the next 5 minutes.

4
Done

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.

5
Done

Remove the lid, add pepper, parsley, and keep the pan on heat for the next 1-2 minutes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

415 kcal
Calories
56 g
Protein
25 g
Fat
10 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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