Entree: Portugal – Portuguese Seafood Coast – Arroz de Tamboril (Monkfish rice cooked in a savory tomato and fish-broth base)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 5 min

Total 40 min

Ingredients

- 1 1/2 lb (700 g) monkfish fillets (tamboril), cut into 1-inch chunks
- 1 1/2 cups (300 g) short-grain rice (Carolino or medium-grain)
- 4 cups (960 ml) fish or seafood stock, hot
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 140 g)
- 3 cloves (9 g) garlic, minced
- 1 cup (240 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1/2 tsp (2.5 g) smoked paprika (pimentón)
- 1 bay leaf
- 8 oz (225 g) small clams or mussels (optional, rinsed)
- 1/4 cup (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving (optional)

Instructions

1. Heat the olive oil in a heavy skillet or Dutch oven over medium heat; add the chopped onion and sauté until translucent, about 5–6 minutes, then add the minced garlic and cook 1 minute more.
2. Stir in the crushed tomatoes, smoked paprika and bay leaf; simmer for 5 minutes to concentrate flavors, then pour in the white wine and reduce by half.
3. Add the rice to the pan and stir to coat each grain with the tomato base, then pour in the hot fish stock; bring to a gentle simmer, season with salt and pepper.
4. Cook the rice uncovered at a steady simmer for 8–10 minutes, then gently nestle the monkfish chunks (and optional clams or mussels) into the rice, cover and continue cooking until the rice is tender and the fish is cooked through, about 6–8 more minutes.
5. Remove from heat, discard the bay leaf, sprinkle with chopped parsley and let rest 3–5 minutes before serving with lemon wedges.