Brazilian fish stew

Ingredients for 2 servings:

• 2 cloves garlic
• 1 large red chili pepper(s)
• some salt
• 250 g cod fillet(s), fresh, or frozen and thawed
• 6 shrimp(s)
• 4 tbsp lemon juice, or lime
• 1 large onion(s)
• 1 large beefsteak tomato(s)
• 1 bunch of coriander leaves
• 1 tbsp oil
• 200 ml coconut milk
• 2 cloves garlic
• 1 tbsp oil
• 120 g Basmati
• some salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

with garlic rice

Peel the garlic. Halve the chili pepper lengthwise, remove the seeds, and finely chop the pepper. Crush the garlic and chili with 0.5 teaspoon of salt in a mortar and pestle. Wash the fish, pat dry, and cut into approximately 3 cm cubes. Clean the shrimp. Mix the fish, shrimp, 3 tablespoons of lemon or lime juice, and the mortar mixture and set aside. For the rice, peel and finely chop the garlic. Heat the oil in a pan, fry the garlic briefly (not too long, or it will become bitter), then add the rice and a little salt. Fry briefly, then add water. Bring to a boil, cover, and simmer over low heat until simmered. Meanwhile, peel and chop the onion. Wash the tomato, remove the stalk, and chop finely. Wash the coriander, pick off the leaves, and chop finely. Heat the oil in a pan and fry the onion for about 1 minute. Add the tomato and half of the coconut milk and simmer over high heat for 2 minutes, stirring frequently. Add the fish and shrimp, pour in the remaining coconut milk, and cover. Cook over medium heat for about 5 minutes. Add the cilantro, season with salt and the remaining lemon or lime juice. Serve in bowls with the garlic rice.