Fish Prawn Pot

300 g onion
1 red chilli
5 garlic cloves
400 g cod fillets
400 g salmon fillets
30 defrosted prawns
300 g tomatoes
60 g long grain rice
1.5 tbsp. paprika powder
4 bay leaves
1 tbsp. granulated sugar
300 ml beef stock
400 ml strained tomatoes
400 ml chopped tomatoes (tin)
salt, pepper, thyme,
tabasco,oil, cayenne pepper



Peel and roughly dice the onion. Finely chop the garlic and chilli. Cut the fish fillets into 2 cm cubes. Roughly chop the tomatoes.
Heat the oil in a large pot and fry the onion, garlic and chilli for 3 minutes, stirring constantly. Stir in the rice, paprika powder, bay leaf, thyme, sugar and the chopped fresh tomatoes. Pour in the soup and bring to the boil. Add the strained tomatoes, tomato pieces, bring to the boil and simmer for 20 minutes. Season with cayenne pepper, Tabasco and salt.
Add the prawns and fish cubes, stir, remove from the heat, cover and leave to stand for 10 minutes.