Caribbean Fish Stew with Papaya and Pomegranate

Ingredients

• 125 g long-grain rice
• salt, cayenne pepper
• 1 papaya and 1 pomegranate
• 2 shallots
• 2 tbsp fresh coconut shavings and oil
• a pinch of ground nutmeg
• 1 cinnamon stick
• 400 ml unsweetened canned coconut milk and fish stock
• Lemon juice
• 500 g longfish fillet

Instructions

1. 1.

   Cook the rice in salted water according to package instructions. Peel the papaya, remove seeds, and cut into cubes. Clean celery, rinse, and slice into strips.

2. 2.

   Peel and dice the shallots. Heat oil in a pot. Sauté the shallots until translucent. Add nutmeg, cinnamon, and 1 tsp cayenne pepper; stir briefly. Pour in fish stock and coconut milk. Add papaya and celery, simmer gently for 5 minutes.

3. 3.

   Cut the fish fillet into bite-sized pieces. Season the broth with salt and lemon juice. Add the fish pieces and let them cook on low heat for another 5 minutes.

4. 4.

   Slice the pomegranate open and separate the seeds. Drain any excess rice water if needed. Stir the cooked rice into the stew, adjust seasoning, then serve garnished with pomegranate seeds and coconut shavings.