Tomato And Fish Stew

• 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

1. Cook rice in boiling, salted water according to package instructions. Drain.
2. 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.
3. To finish, add cream to stew. Divide rice between 4 serving bowls then distribute tomato and fish stew over top.

long grain rice, salmon fillet, snapper fillet, lemon, canola oil, shallots, cherry tomatoes, tomato juice, vegetable stock, dill, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/18793 (may not work)