Blue Shark with Harissa and Oriental Rice

Directions

1. Clean the fish, cut into small cubes, season with salt and pepper, and set aside.
2. In a skillet, on low heat, toast the peanuts, pistachios, cashews, almonds, and cardamon. Set aside.
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. 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. 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. 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. In a pan, add the rice, coconut milk, salt, olive oil, and 200 milliliters of water. Stir well, and cook.
8. Grind the candied coconut, or chop.
9. Add the toasted and broken nuts to the rice, and garnish with the coconut on top.