Arroz De Tamboril - Monkfish Rice
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This recipe would serve about 6 people.
Monkfish rice or Arroz de tamboril in portuguese is a fine dish really appreciated in my family. It's a delicate fish cooking wise but oh sooooo delicious and mostly bone free so very kid friendly.
Regarding the rice I use a portuguese one – Carolino – It's a starchy kind of rice and I really really
recommend using a similar kind otherwise you won't get the creamy finish you want.
Don't use non-stick rice it wouldn't work here as you want a risotto like consistency.
- ¼ cup Cilantro
- 2 Onion
- 3 Cloves of garlic
- ¼ cup Parsley
- 2 Tomato
- ½ cup Green pepper
- 8 tbsp Olive oil
- 1 Carot
- ½ cup White wine
- 1.2 kg Monkfish
- 2 Bay leaf
- Cayenne pepper
- 400 g Rice
Fillet The Fish
Make sure to buy de-skinned monkfish.
Fillet the fish by following the spine.
The monkfish is very easy to debone as most of them are located along the spine. Reserve the bones.
For a easier process ask the fishmonger to do it for you if you are not confortable filleting. Be sur to ask him to keep the bones as you will need them to make the broth.
Marinate The Fish
Cut the fish in medium pieces and mix with 2 tbsp of olive oil, salt, pepper, and paprika.
Make The Broth
Finely chop a small onion, a clove of garlic and a carot.
Braise together the onion, garlic, carot and parsley in olive oil until fragrant and golden. Add the bones and braise for about 30s.
Add 500 ml of water, make sure everything is covered and bring to a boil. When the water boils take out the impurities and lower the eat.
Let it simmer for 10 min then you can take off the heat.
Prep The Vegetables
Finely chop an onion, 1 clove of garlic and the green pepper.
Peel and dice the tomatoes.
Start The Rice
On a low heat sweat the onion, garlic, pepper and bay leaves in about 3-4 tbsp of olive oil.
When the vegetables have let out all their water, turn the heat to high and braise them slightly.
Add the rice and mix to coat in the oil.
Let the rice cook for 1-2 min then add the white wine and cook everything until the wine has evaporated completly.
Finish The Dish
When the wine has evaporated add the strained fish broth you made earlier and water.
Note : The quantity of liquids you add should be equilavent to twice that of the rice. For example
one cup of rice to two cup of broth + water.
Season to taste with salt, pepper, paprika and cayenne pepper. Bring to a boil.
Add the diced tomatoes and the fish. Mix and then cover for 10 minutes, stirring occasionaly.
After 10 min add the cilantro, stir and take off the heat. Cover and don't touch it for 5-10 min then serve immidiately.
Note : I added the cilantro whole because my mom doesn't like to bite into fresh herbs so that way she can pick it out. If everyone you are serving like cilantro add it chopped. I wouldn't recomend
not adding the cilantro it really bring the whole dish together.
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