Stewed dogfish with rice and shrimp

2014-07-05
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m
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A wonderful stew recipe, dogfish cooked in tomato and onion, mixed into rice and shrimp. Delicious…

Units: Metric / (Units: US)

Ingredients

  • 900 grams / (2 pounds) dogfish cut into cubes
  • 250 grams / (8 3/4 ounces) rice
  • 4 medium ripe tomatoes
  • 1/2 red pepper
  • 1/2 green pepper
  • 3 cloves of garlic
  • 2 medium onions
  • 50 ml / (3 1/3 tablespoons) olive oil
  • Pepper (to taste)
  • Coriander (to taste)
  • 300 grams / (10 1/2 ounces) shrimp
  • 1 small onion to cook the shrimp
  • Salt (to taste)

    Directions

    Step 1


    1. Season the dogfish with salt and set aside. Place the shrimp in a saucepan with water seasoned with salt, a small onion and a small bunch of coriander. Bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 4 to 5 minutes. Turn off the heat and drain the shrimp with a skimmer. Allow to cool slightly and peel them; set aside.

    Step 2


    1. Place the olive oil, the peeled tomatoes cut into small chunks, chopped onion, the peppers cut into strips and the chopped garlics in a saucepan and saute over low heat until the tomato start to break down. Add the dogfish, stir, season with pepper and simmer about 5 minutes, stirring occasionally.

    Step 3


    1. Then, add the shrimps and the rice, stir and pour water (enough water to completely cover the mixture). Season with a little more salt, stir and boil over medium-high heat. When starts boiling, reduce to low heat and simmer for about 10 to 12 minutes.

    Step 4


    1. Turn off the heat, sprinkle with chopped coriander and serve immediately.

Nutrition facts per serving (4 servings):

Calories: 550
 
Total Fat: 18 g(28%)

 
Saturated Fat: 4 g(20%)
 
Cholesterol: 295 mg(98%)
 
Sodium: 470 mg(20%)
 
Total Carbohydrate: 35 g(12%)
 
Protein: 60 g
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