Tomato And Fish Stew

• 1/2 pound long grain rice rinsed
• 1 pound salmon fillet cut into cubes
• 1 pound snapper fillet cut into cubes
• 1/2 lemon juiced
• 2 tablespoons canola oil
• 2 shallots diced
• 1/4 pound cherry tomatoes halved
• 1 cup tomato juice
• 1 cup vegetable stock
• 2 teaspoons 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, fillet, lemon juiced, canola oil, shallots, tomatoes, tomato juice, vegetable stock, dill, heavy cream

Taken from www.yummly.com/recipe/Tomato-and-Fish-Stew-1410260 (may not work)