Recipe-Shrimp with fish

Ingredients :

3 tbsp. l. olive oil

1 large onion, finely chopped

2 cloves garlic, minced

stemmed celery, finely chop the leaves, leave for decoration

1 red bell pepper, cut into

0.5 tsp. chili powder (to taste)

1 tsp. ground cumin

225 g long-grain rice

800 g canned tomatoes

1 tbsp. l. fresh or 1 tsp. dried thyme

300 g fillet of monkfish with the skin removed, cut into 4 pieces

8 peeled raw prawns (about 75 g)

2 tbsp. l. fresh parsley

Preparation:

Pour oil into a large deep frying pan and gently warm up.  Put the onion, garlic, celery, red bell pepper, chili and cumin.  Cook, stirring often, 10-12 minutes, until soft.  Vsypte rice and cook, stirring, 2 minutes. Drain the juice from the canned tomatoes into a measuring cup or bowl.  Leave the juice, and tomatoes, place in Fig.  Sprinkle with the thyme, stir well and turn down the heat a bit. Top up with tomato juice to 1 liter of boiling water, pour into the pan and mix well.  Bring to a boil, reduce heat, cover the pan, leaving a crack, and cook in boiling quiet for 10 minutes. Season the rice to taste and arrange on top slices of monkfish.  Continue to cook in a frying pan loosely covered for 5 minutes.  Gently stir rice, turn the fish pieces and add shrimp.  Again, loosely cover the pan and cook for another 5 minutes until the shrimp become pink, fish pieces do not reach full readiness, and the rice is tender.  The dish should be juicy, not dry. Remove from heat, cover tightly and let stand for 5 minutes.  Sprinkle with parsley and celery leaves and serve with lemon wedges, so you can pour the fresh juice dish.