Fish, Shrimp and Rice Stew


Ultra Basic





A recipe allowed in a / / diet.

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.

Nutritional Chart

Calories: 415 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 56 g
  • 25 g
  • 10 g

Ingredients Needed for Fish, Shrimp and Rice Stew

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

How to Make Fish, Shrimp and Rice Stew

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the red onion and cook it until it softens. Add the green beans and peas and cook them for 1-2 minutes.
  3. Add the shrimp, Nile perch, canned tomatoes, and half of the vegetable stock. Cover them with a lid for the next 5 minutes.
  4. 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. Remove the lid, add pepper, parsley, and keep the pan on heat for the next 1-2 minutes.

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