If you want to prepare a delicious fish meal, this dogfish stew recipe with rice and shrimp is the perfect choice! The creamy sauce and the coriander taste give a special touch to this tasty meal!
TABLE OF CONTENTS
INGREDIENTS FOR DOGFISH STEW WITH RICE AND SHRIMP
Here you'll find all the ingredients needed to make this recipe:
- Fish - Dogfish cut into cubes.
- Rice - Long-grain rice.
- Tomato - Peeled tomato cut into small chunks. Adds flavor and color to the recipe.
- Chopped garlic and chopped onion - Ingredients that add flavor.
- Olive oil - For sautéing. Adds flavor.
- Salt and pepper - For seasoning the fish and shrimp.
- Coriander - Chopped coriander. Adds a very nice flavor to the recipe.
- Shrimp - Cooked shrimp. Adds flavor and color to the recipe.
- Water - To cook the rice and shrimp.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE DOGFISH STEW WITH RICE AND SHRIMP
Step 1: Remove the dogfish skin and bones and cut into cubes. Season with salt and set aside.
Step 2: Place the shrimp in a saucepan with water seasoned with salt, a small onion and a small bunch of coriander. Boil over high heat. When starts boiling, reduce to low heat and cook for about 4 to 5 minutes.
Step 3: Turn off the heat and drain the shrimp with a skimmer (reserve the water). Allow to cool slightly and peel the shrimp; set aside.
Step 4: In a large saucepan, pour the olive oil, peeled tomatoes cut into small chunks, chopped onion and the chopped garlic. Sauté over low heat until the tomato start to break down, stirring occasionally.
Step 5: Add the dogfish and the shrimp and season with pepper. Stir and cook over low heat for about 10 minutes, stirring occasionally.
Step 6: Add the rice and season with a little more salt. Stir, pour the shrimp cooking water (about 700 ml (3 cups)) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes.
Step 7: Turn off the heat, sprinkle with chopped coriander and serve immediately.
TIPS FOR COOKING RICE
1. We usually use long-grain rice or medium-grain rice but you can use another type of rice. Long-grain rice is looser while medium-grain rice is creamier and absorb much more the flavors.
Rice cooking time: about 10 to 12 minutes for long-grain rice and 13 to 15 minutes for medium-grain rice.
2. The amount of water for the rice depends on each person's taste. The mesure we usually use is 250 ml (about 1 cup) to 300 ml (1 1/3 cups) of water per 100 grams (1/2 cup) rice.
3. Always cook the rice with a lid and over low heat to prevent the rice from burning and sticking to the bottom of the pan.
YOU MAY ALSO LIKE
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- Simple stewed dogfish
- Dogfish stew with potatoes, peas and carrot
- Monkfish stew with clams
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Dogfish stew with rice and shrimp
If you want to prepare a delicious fish meal, this dogfish stew recipe with rice and shrimp is the perfect choice! The creamy sauce and the coriander taste give a special touch to this tasty meal!
5.00 from 2 reviews
- 750 grams (1 2/3 pounds) dogfish
- 250 grams (1 1/4 cups) long-grain rice
- 2 medium ripe tomatoes
- 2 cloves of garlic
- 1 large onion
- 50 ml (1/4 cup) olive oil
- Pepper (to taste)
- Coriander (to taste)
- 400 grams (14 ounces) shrimp
- 1 small onion to cook the shrimp
- About 1 liter (4 cups) water to cook the shrimp
- Salt (to taste)
- Remove the dogfish skin and bones and cut into cubes. Season 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. Boil over high heat. When starts boiling, reduce to low heat and cook for about 4 to 5 minutes.
- Turn off the heat and drain the shrimp with a skimmer (reserve the water). Allow to cool slightly and peel the shrimp; set aside.
- In a large saucepan, pour the olive oil, peeled tomatoes cut into small chunks, chopped onion and the chopped garlic. Sauté over low heat until the tomato start to break down, stirring occasionally.
- Add the dogfish and the shrimp and season with pepper. Stir and cook over low heat for about 10 minutes, stirring occasionally.
- Add the rice and season with a little more salt. Stir, pour the shrimp cooking water (about 700 ml (3 cups)) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes.
- Turn off the heat, sprinkle with chopped coriander and serve immediately.
Ingredients
Directions
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