Cioppino African fish pot

Name: Cioppino African fish pot
Yield: 1
Ingredients: 750 g Mussels; 400 g raw shrimps (about 30 g each; without head, in shell); 400 g Fillets of gilthead; 250 g Cod fillet; 250 g Long grain rice; 7-10 Tbsp Salt; 1 green pepper; 1 Onion; 2 Garlic cloves; 2 red chillies; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 250 ml dry white wine; 75 g Sultanas; 1 bunch of parsley; 7-10 Tbsp Cinnamon

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

750 g Mussels
400 g raw shrimps (about 30 g each; without head, in shell)
400 g Fillets of gilthead
250 g Cod fillet
250 g Long grain rice
7-10 Tbsp Salt
1 green pepper
1 Onion
2 Garlic cloves
2 red chillies
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
250 ml dry white wine
75 g Sultanas
1 bunch of parsley
7-10 Tbsp Cinnamon

Directions

1
##Shells## wash thoroughly and remove opened shells. Peel prawns, except for the tail fin, and remove the intestines.
2
##Shrimps## wash and pat dry. Wash fish, pat dry and cut into larger pieces. Prepare rice in boiling salted water according to package instructions.
3
Clean, wash and cut the peppers into strips. Peel onion and garlic and cut into fine cubes. Wash and clean the chillies and cut them in half lengthwise. Heat the oil in a pot.
4
Fry the onion, garlic, chilli and paprika in it while stirring. Add tomato paste and steam briefly. Add the tomatoes and chop coarsely.
5
Pour on white wine and bring to the boil. Add prepared fish, mussels and shrimps. Steam in closed pot for about 10 minutes.
6
Add the sultanas to the rice about 5 minutes before the end of the cooking time. Wash ##parsley##, shake dry, pluck leaves from the stalks and chop.
7
Remove any shells that have not been opened. Season rice with cinnamon. Serve the cioppino and rice.