• olive oil (to taste)
  • 1 onion (medium, diced)
  • 1 garlic clove (minced)
  • 1 tomato (ripe, peeled, cored and diced)
  • 1/4 red pepper (diced)
  • 1 cup white wine
  • 500 grams fish (Hake and Nile's Perch or similar)
  • 1 cup long grain rice
  • 3 cups water
  • 2 tablespoons cilantro (chopped)
  • 2 tablespoons tomato paste
  • 1 teaspoon coarse salt


  1. Heat olive oil in a saucepan and sauté onion and garlic.
  2. Add tomatoes and diced red pepper, stir well cook briefly.
  3. Deglaze pan with white wine.
  4. Add fish and cook over low heat.
  5. When fish is cooked, remove fish, shred and set aside.
  6. Add rice, water, cilantro, tomato paste and salt.
  7. Cover pan with lid and bring to a boil over high heat.
  8. Reduce heat and add shredded fish.
  9. Sook until rice grains are tender.
  10. Season to taste.
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