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Fish, Shrimp and Rice Stew

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Adjust Servings:
1 tablespoon vegetable oil
1 red onion , chopped
1 cup green beans
1 cup peas
6 shrimp
5 ounces of nile perch , diced
¼ cup canned tomatoes
1 cup vegetable stock
2 garlic cloves , sliced
¼ cup rice
1 teaspoon paprika powder
1 teaspoon saffron

Nutritional Information

415 kcal
56 g
25 g
10 g

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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.




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.

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. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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