Blue Shark With Harissa And Oriental Rice

• 3 1/2 ounces shark blue
• salt to taste
• ground black pepper to taste
• 1 tablespoon peanuts
• 1 tablespoon pistachios
• 2 tablespoons cashews
• 2 tablespoons almonds
• cardamon to taste
• olive oil to taste
• 1 onion chopped
• 1 garlic clove chopped
• 1 anchovy fillet
• 1 teaspoon harissa powdered
• 1 1/4 cups cherry tomatoes
• 3 tablespoons white wine
• 1/2 lemon juice
• fresh parsley to taste
• 1 1/16 cups basmati rice
• 1 11/16 cups coconut milk
• 2 tablespoons coconut candied

1. Clean the fish, cut into small cubes, season with salt and pepper, and set aside.
2. In a skillet, on low heat, toast the peanuts, pistachios, cashews, almonds, and cardamon. Set aside.
3. In a pan, heat the olive oil, add garlic and onion, saute a little. On medium heat, add the anchovy fillet, and use a wooden spoon to break down.
4. Add the harissa, and allow the flavor to blend with the onion and the garlic. Add the unpeeled cherry tomatoes, mash with the wooden spoon, and cook until creating a pulp.
5. Add the wine and the fish; if necessary add a little more water in order to get more sauce; let the fish cook over at low heat while stirring carefully so it does not break.
6. Before removing from heat, check the seasoning, add the lemon juice, and garnish with fresh parsley and a little more of harissa on top of the fish.
7. In a pan, add the rice, coconut milk, salt, olive oil, and 200 milliliters of water. Stir well, and cook.
8. Grind the candied coconut, or chop.
9. Add the toasted and broken nuts to the rice, and garnish with the coconut on top.

blue, salt, ground black pepper, peanuts, pistachios, cashews, almonds, cardamon, olive oil, onion, garlic, anchovy fillet, harissa powdered, cherry tomatoes, white wine, lemon juice, parsley, basmati rice, coconut milk, coconut candied

Taken from www.yummly.com/recipe/Blue-Shark-with-Harissa-and-Oriental-Rice-682852 (may not work)