Description
This authentic Portuguese Monkfish Rice features firm monkfish cooked with yellow rice, bell peppers, cherry tomatoes, garlic, and smoked paprika. A fragrant, comforting seafood dish perfect for family meals.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1 pint cherry tomatoes, halved and seeded
- 8 garlic cloves, sliced
- 1 1/2 tsp smoked paprika
- 2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red chili flakes
- 1 bay leaf
- 1 cup short grain rice (Carolino, Arborio, or similar)
- 1 cup dry white wine
- 3 1/2 cups seafood stock, divided
- 24 oz monkfish loin, cut into 2-inch chunks
- 1 cup cilantro leaves, diced
- Zest of 1 lemon, plus wedges for serving
Instructions
- Dry monkfish pieces with paper towels and season with salt and pepper; set aside.
- Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add onion, bell peppers, cherry tomatoes, and garlic; sauté 3 minutes.
- Add smoked paprika, salt, pepper, chili flakes, and bay leaf; toss 1 minute.
- Add rice and coat with the vegetable mixture. Add white wine and cook 2 minutes until mostly absorbed. Add 2 1/2 cups seafood stock, bring to boil, then reduce to low and simmer 20 minutes.
- Add remaining 1 cup stock, lemon zest, and monkfish; cover and cook 10 minutes. Test fish for doneness.
- Stir in cilantro gently and serve with lemon wedges, crusty bread, or hot sauce.
Notes
- Monkfish is traditional, but firm-fleshed fish like halibut, shrimp, or clams can be used.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Sauté / Simmer
- Cuisine: Portuguese