Caribbean Fish Pot with Papaya and Pomegranate
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 327 kcal | (16 %) | ||
| Protein | 28.7 g | (29 %) | ||
| Fat | 8.6 g | (7 %) | ||
| Carbohydrates | 33 g | (22 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 125 grams Long grain rice
- cayenne pepper (and salt)
- 1 each papaya and pomegranates
- 2 shallots
- per 2 tablespoons fresh coconut shavings and vegetable oil
- 1 pinch Mace
- 1 Cinnamon stick
- 400 ml coconut milk (unsweetened, canned) and fish stock
- lemon juice
- 500 grams Halibut
Preparation steps
1.
Prepare rice according to package instructions in salted water. Peel papaya, remove seeds and cut papaya into pieces. Rinse celery and cut into strips.
2.
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.
3.
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.
4.
Cut pomegranate and detach seeds. Drain rice and add rice to soup. Sprinkle soup with pomegranate seeds and coconut shavings and serve.
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