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Sticky rice with monkfish

27 February 2024


  • 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.


  • 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.

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