Arroz de peixe (Fish rice)

This is a great way of using leftover baked or grilled fish. We sometimes even buy a bigger fish than we need just so we can use what's left in this recipe. The one in the picture was made with leftovers from the enormous corvina (sea bream) that Ricardo baked for dinner yesterday evening.

Ingredients (for 5)

• flaked baked or grilled fish leftovers (at least one cup)
• 1 large onion
• 3 cloves garlic
• 1/2 cup white wine
• 1 large tomato or 2 small ones
• lots of fresh coriander
• 2 cups rice
• 2 hard-boiled eggs
• salt
• chili pepper
• olive oil

1. Chop the onions and stir-fry them in olive oil in a medium-large casserole
2. Add the garlic whole
3. Before the onions brown, add the rice, salt and chili and stir
4. Add the wine and stir until it evaporates
5. Then add the tomatoes (finely chopped) and some of the coriander and stir a little more
6. Add 4 cups of water and the fish
7. Stir a little longer, then leave it alone and cover the casserole
8. Let the rice simmer until the water evaporates
9. Serve with sliced hard-boiled eggs and fresh coriander.