Peruvian sudado de pescado with rice and cassava

Ingredients

For 1 serving

• Grouper170 g
• Red onion80 g
• Tomatoes150 g
• Chili pepper0.5
• Garlic1 clove
• Cumin1 pinch
• Fish stock150 ml
• Cassava100 g
• White rice40 g
• Cilantro6 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: fish, celery,

Method

1. Peel the cassava, cut it into pieces and remove the woody core; boil it in salted water for 20 minutes, until tender and crumbling at the edges. Meanwhile boil the rice separately in salted water for the time on the packet and drain.
2. Cut the red onion into wedges and slice the tomatoes; chop the garlic and chilli.
3. Heat the oil in a wide lidded frying pan over medium heat and fry the garlic and chilli with the cumin for 1 minute, until fragrant.
4. Lay the onion and tomatoes on top, salt lightly, place the salted grouper over them, pour in the fish stock, cover and cook over medium-low heat for 10 minutes, until the fish is white and flakes.
5. Serve the fish with its broth, the drained cassava, the rice and torn coriander.