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!
INGREDIENTS FOR DOGFISH STEW WITH RICE AND SHRIMP
Here you'll find all the ingredients needed to make this recipe:
● Dogfish
● Rice
● Tomato
● Garlic
● Onion
● Olive oil
● Pepper
● Coriander
● Shrimp
● Salt
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
Remove the skin and bones from the dogfish and cut into cubes. Season with salt and set aside. Cook the shrimp in a saucepan with water seasoned with salt, a small onion and a small bunch of coriander. Turn off the heat and drain the shrimp with a skimmer. Allow to cool slightly and peel the shrimp; set aside.
Add the olive oil, the peeled tomatoes cut into small chunks, the chopped onion and the chopped garlic in a saucepan and sauté over low heat until the tomato start to break down. Add the dogfish and the shrimps and season with pepper. Stir and cook over low heat for about 10 minutes. Then, add the rice and season with a little more salt. Stir, pour the water (enough water to completely cover the mixture) and boil over medium-high heat. When starts boiling, reduce to low heat and simmer for about 10 to 12 minutes. Turn off the heat, sprinkle with chopped coriander and serve immediately.
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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) 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
- Salt (to taste)
- Remove the skin and bones from the dogfish 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. Allow to cool slightly and peel the shrimp; set aside.
- Add the olive oil, the peeled tomatoes cut into small chunks, the chopped onion and the chopped garlic in a saucepan and sauté over low heat until the tomato start to break down. Add the dogfish and the shrimps and season with pepper. Stir and cook over low heat for about 10 minutes, stirring occasionally.
- Then, add the rice and season with a little more salt. Stir, pour the water (enough water to completely cover the mixture) and boil over medium-high heat. When starts boiling, reduce to low heat and simmer for about 10 to 12 minutes.
- Turn off the heat, sprinkle with chopped coriander and serve immediately.
