Recipe for Fish and Rice

Prepare the stuffing to fill the fish: blend parsley, 2 cloves of garlic, 2 chili peppers, salt, and crush a stock cube. Set this mixture aside. Rinse the fish and dry with paper towels. Clean the fish if necessary. Stuff the inside of each fish with the previous mixture. Close each fish using small toothpicks. Heat 200 ml of vegetable oil in a pot. Fry the fish on each side in the pot for 10 minutes, then set aside.

Lower the heat and sauté the 2 remaining crushed garlic cloves and the chopped onion. Add the 2 remaining green chilies and mix for 5 minutes. Pour in the tomato puree and the can of tomatoes. Season with salt and pepper. Let simmer for 5 minutes. Add the remaining vegetable stock cube, bay leaves, and 1 cup of water. Let simmer for 15 minutes on low heat.

In the meantime, rinse and chop the carrot, eggplant, and potatoes into large pieces. Add the vegetables to the pot and let simmer for about 30 minutes. Once the time is up, remove the vegetables and set aside. Pour in the rice that you rinsed beforehand and add nearly 1 liter of water, making sure it covers the rice well. There should be at least 5 cm of water.

To finish, let cook for 20-30 minutes. Check from time to time and stir the rice. Reheat the vegetables and the fish by adding them to the pot. First, place some rice on your plate, then the vegetables and the fish. It's ready.