Tomato And Fish Stew - cooking recipe

Ingredients

1/2 lb long grain rice, rinsed
1 lb salmon fillet, cut into cubes
1 lb snapper fillet, cut into cubes
1/2 None lemon, juiced
2 tbsp canola oil
2 None shallots, diced
1/4 lb cherry tomatoes, halved
1 cup tomato juice
1 cup vegetable stock
2 tsp dried dill
1/2 cup heavy cream

Preparation

Cook rice in boiling, salted water according to package instructions. Drain.
Meanwhile, drizzle fish with lemon juice. Heat oil in a pan, add fish and saute over medium-high heat for 2-3 mins, turning. Season then remove from pan. Add shallots and tomatoes and saute for 2-3 mins. Add tomato juice and vegetable stock and bring to a boil. Reduce heat, add fish and dill and season.
To finish, add cream to stew. Divide rice between 4 serving bowls then distribute tomato and fish stew over top.