Difficulty
Easy
Diners
6 servings
Preparation time
1 hour 50 minutes
Ingredients
- 1 medium monkfish
- 1/2 green pepper
- 1 stick of celery
- 1 leek
- 360g round rice
- 2 garlic
- 1 teaspoon sweet paprika
- 2 tablespoons homemade fried tomato
- 1.5 l of fish broth
- 1 saffron saffron
- Parsley
- Vino blanco
- Salt and pepper.
This delicious recipe for rice with monkfish, enriched with homemade fish broth and saffron, combines marine and terrestrial flavors, offering a balanced dish full of aromatic nuances.
Elaboration
- Make a fish broth with the monkfish head in a pot with water, a branch of celery, the green part of a leek, black peppercorns, a few sprigs of parsley and a small splash of olive oil.
- Bring to a boil, clean the surface of the broth of impurities, let it cook for half an hour and keep warm until ready to use it in the rice.
- Cut the tail of the monkfish into medium pieces, salt and set aside.
- In a saucepan with oil, sauté the white leek, chopped onion and garlic, add the green pepper and sauté everything together for a few minutes.
- Add the paprika, fried tomato and let it cook for a couple of minutes, add the white wine and let the alcohol evaporate.
- Add the rice and saffron, stir and cover with the strained (and hot) fish broth.
- Cook for about 15 to 18 minutes without stirring until the rice is practically ready. In the last 5 minutes, add the monkfish tacos and cook the fish until cooked.
- Rest the rice for about 5 minutes before serving.
