Caribbean Fish Pot with Papaya and Pomegranate
- 125 grams
Cayenne pepper (and salt)
1 each papaya and Pomegranate
per 2 tablespoons fresh coconut shavings and Vegetable oil
- 1 pinch
400 ml coconut milk (unsweetened, canned) and Fish stock
- 500 grams
Prepare rice according to package instructions in salted water. Peel papaya, remove seeds and cut papaya into pieces. Rinse celery and cut into strips.
Peel and dice shallots. Heat oil in a pot and sauté shallots. Add mace, cinnamon and 1 teaspoon ofcayenne pepper and sauté briefly. Pour in fish stock and coconut milk. Add papaya and celery and simmer for 5 minutes.
Cut fish fillets into pieces. Season soup with salt and lemon juice. Add fish pieces to soup and let warm for 5 minutes on low heat.
Cut pomegranate and detach seeds. Drain rice and add rice to soup. Sprinkle soup with pomegranate seeds and coconut shavings and serve.