Cod a lo macho with seafood sauce and rice

Ingredients

For 1 serving

• Cod130 g
• Mussels400 g
• Squid50 g
• Shrimp50 g
• Onion50 g
• Garlic1 clove
• Chili pepper0.5
• Tomato paste15 g
• Paprika1 teaspoon
• Fish stock150 ml
• White rice50 g
• Extra virgin olive oil8 g
• Cilantro5 g
• Saltto taste

Contains: shellfish, fish, celery,

Method

1. Bring a pan of water to the boil, salt it and cook the rice for the time on the packet, until tender; drain.
2. Meanwhile clean the mussels: scrub them under cold water, pull off the beards and discard any open ones that don't close when tapped. Cut the squid into rings, peel the prawns and chop the onion, garlic and chilli.
3. Pat the cod dry, salt it and cook it in a non-stick frying pan over medium heat for 3 minutes per side, until golden and flaking; keep it warm.
4. In a wide frying pan heat the oil over medium heat and fry the onion, garlic and chilli for 3 minutes, until soft; add the tomato purée and paprika and stir for 1 minute.
5. Pour in the fish stock, add the mussels, squid and prawns, cover and cook over high heat for 5 minutes, until the mussels open and the prawns turn pink; discard any mussels that stay closed and adjust the salt.
6. Pour the sauce over the cod and serve with the rice and torn coriander.