Cuban fish or shrimp in coconut sauce

Ingredients for 4 servings:

• 600 g cod fillet(s), halibut or shrimp
• 2 onions, red
• 2 garlic cloves
• 1 lime(s), juice
• 1 orange(s), juice
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp paprika powder
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 2 beefsteak tomatoes
• 1 can coconut milk, approx. 250 – 400 ml
• 2 tbsp oil for frying
• some stock powder
• 2 tbsp coriander leaves
• some salt and pepper, possibly chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Grilled fish

In a bowl, combine the juice of the lime and orange with chopped garlic, cumin powder, coriander powder, and paprika. Marinate the fish or shrimp, cut into bite-sized pieces, in the mixture and refrigerate for 1 to 2 hours. Dice the onions, bell peppers, and tomatoes. Heat the oil in a pan and fry the onions briefly, then briefly add the bell peppers and tomatoes. Add the coconut milk and simmer for about 10 minutes. Add a little bouillon powder, salt, and pepper. Add the shrimp or fish with the marinade to the simmering sauce and simmer gently for about 15-25 minutes. Season to taste and sprinkle with chopped cilantro. Serve with rice or Cuban black bean rice (arroz congris) and fried plantains (platanos fritos).