Blue Shark With Harissa And Oriental Rice

1. 1

   Clean the fish, cut into small cubes, season with salt and pepper, and set aside.

2. 2

   In a skillet, on low heat, toast the peanuts, pistachios, cashews, almonds, and cardamon. Set aside.

3. 3

   In a pan, heat the olive oil, add garlic and onion, saute a little. On medium heat, add the anchovy fillet, and use a wooden spoon to break down.

4. 4

   Add the harissa, and allow the flavor to blend with the onion and the garlic. Add the unpeeled cherry tomatoes, mash with the wooden spoon, and cook until creating a pulp.

5. 5

   Add the wine and the fish; if necessary add a little more water in order to get more sauce; let the fish cook over at low heat while stirring carefully so it does not break.

6. 6

   Before removing from heat, check the seasoning, add the lemon juice, and garnish with fresh parsley and a little more of harissa on top of the fish.

7. 7

   In a pan, add the rice, coconut milk, salt, olive oil, and 200 milliliters of water. Stir well, and cook.

8. 8

   Grind the candied coconut, or chop.

9. 9

   Add the toasted and broken nuts to the rice, and garnish with the coconut on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.