Ingredients for 4 people
For the fish:
- 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
- Heat the oil in a large deep pan over medium-high heat, sauté the onion and garlic until fragrant, about 3 minutes.
- 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.
- Cut the monkfish in 5cm cubes and add to the pan to cook for 5 minutes.
- Add the rice (and if using add the prawns) and let simmer as per pack instructions, stirring regularly and adding extra water if needed.
- Once cooked, garnish with freshly chopped parsley and drizzle some extra virgin olive oil when serving on deep plates.
- Add some chopped chilli for extra heat.
- Enjoy!
