- 1 tablespoon coriander seeds
- 1 monkfish (pack, diced)
- shrimp (to taste)
- 50 milliliters olive oil
- 1 onions
- 1 garlic cloves
- 1 bay leaf
- 1 tomatoes (large ripe)
- 1 red pepper
- 1 1/2 cups long-grain rice
- 1/2 cup dry white wine
- 1 sprig parsley
- 1 bouillon cube (seafood, or similar)
- hot pepper
- 1 shellfish broth (tbp prepared)
- 1 sprig coriander
- Heat water in a pan and bring to a boil.
- Season with a pinch of salt and coriander seeds.
- Add monkfish and shrimp and cook for 3 minute in boiling water.
- Remove from pan with a slotted spoon and set aside.
- Save the cooking water.
- In another pan, heat olive oil and sauté chopped onion, whole garlic clove and bay leaf.
- Peel tomatoes, remove seeds and add to pan.
- Cut peppers into strips and add to pan.
- Sauté for 2 minutes and add rice.
- Cook rice until water evaporates.
- Deglaze pan with wine and let it evaporate.
- Add parsley, fish broth and 3 1/2 cups fish cooking water.
- Simmer for about 10 minutes.
- Add cooked shrimp and monkfish.
- Mix gently with a fork or by shaking the pan.
- Season to taste.
- When rice grains are al dente, season with a pinch of hot pepper.
- Dissolve 1 tablespoon seafood broth in 1/2 cup fish cooking water and add to rice mixture.
- Mix carefully and bring to a boil for 1-2 minutes.
- Remove from heat.
- Sprinkle with chopped cilantro and serve immediately.