Fragrant Monkfish Rice Stew

• 1/1.5 kg of filleted monkfish fillets (ca 500/750 g of fillet yield)
  
• 250 grams of rice
• 1 onion thinly sliced
• 2 garlic cloves
• 3 tablespoon of extra virgin olive oil
• 1 large tomato cut in cubes
• 1 bay leaf
• 2dl of white wine
• 500ml of water
• A cube of fish or vegetable stock
• salt & pepper to taste
• 1/2 red chilli finely chopped (optional)
• 300g of frozen prawns (optional)

Method

1. Heat the oil in a large deep pan over medium-high heat, sauté the onion and garlic until fragrant, about 3 minutes.
2. Splash with the white wine and let cook until nearly evaporated, then add the tomato, water, bay leaf and a cube of stock, salt & pepper to taste.
3. Cut the monkfish in 5cm cubes and add to the pan to cook for 5 minutes. 
4. Add the rice (and if using add the prawns) and let simmer as per pack instructions, stirring regularly and adding extra water if needed.
5. Once cooked, garnish with freshly chopped parsley and drizzle some extra virgin olive oil when serving on deep plates.
6. Add some chopped chilli for extra heat.
7. Enjoy!