I love this recipe. I’ve made it at least a dozen times over the years, and if it weren’t so expensive to make, I’d make it more often. Why is it expensive? The ingredients are:
- Olive oil
- Onion (large, peeled and thinly sliced)
- Garlic (6 cloves, peeled & minced)
- Diced tomatoes (1 large can)
- Fish stock
- Basil leaves (6 springs, shredded)
- Mint leaves (6 springs, shredded)
- Marjoram leaves (6 springs, shredded)
- Salt (to taste)
- Black pepper (to taste)
- Rice (2 cups, cooked)
- Fish (1-2 lbs)
- Lemon juice (to taste)
Neither fish (something like cod, haddock, or tilapia works well here) nor fish stock are cheap. I’ve found that seafood stock is inferior to actual fish stock (if you can find it) and in either case, it’s hard to buy enough to avoid having to supplement the stew with some amount of water. But if money is no issue for you, just use fish stock.
The place to start is with a simple, empty pot. Then add the oil.
Add onions and garlic and fry in the oil until soft.
Stir in the diced tomatoes, and then the fish stock (if need be, you can supplement with fish bouillon, but I never have).
Next, tear basil and mint leaves into pieces, then add to saucepan with marjoram leaves.
The next ingredient is the fish, cut however you like (I do cubes).
Let that cook for a few minutes, then add the cooked rice. It’ll expand even further in the stew, so (depending on how much broth you like) you may want to add more water in.
Finally, season the stew with salt, pepper, and lemon juice. I usually use at least a tablespoon of each, and often more. But they’re all to taste, so you’ll need to decide for yourself : -)