Seafood Stew with Rice

Rice

• 300 g white rice
• 1300 g water
• 1 ½ tsp fine sea salt
• 25 g olive oil
  or unsalted butter

Seafood Stew

• 2 garlic cloves
• 3 sprigs fresh coriander, leaves only
• 3 sprigs fresh parsley, leaves only
• 2 sprigs fresh tarragon, leaves only (optional)
• 80 g onions, quartered
• 50 g olive oil
• 200 g peeled tomatoes, quartered (see tip)
• 80 g green pepper, cut in pieces
• 1 fish stock cube (for 0.5 l), crumbled
  or 1 tsp fish stock paste, homemade, crumbled
• ¼ tsp fine sea salt
• 400 g tinned coconut milk
• 500 g large raw prawns, peeled, peeled, fresh or defrosted from frozen
  or raw, medium-sized prawns, peeled, deveined, peeled, fresh or defrosted from frozen
• 400 g fish fillets (e.g. haddock, sea bass), cut in pieces (approx. 5 cm)
• 1 pinch ground cayenne pepper
• 1 Tbsp fresh chives, snipped