Cut the fish into pieces and sauté together with the onions.
Add the long grain rice and douse with water. Add the shrimps, cook the long grain rice (be careful to measure the amount of water so that there is little liquid left at the time of fermentation). Add herb butter and tomatoes, season to taste. Serve immediately so that the long grain rice retains its graininess.
It goes well with a dry white wine.
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Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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