Rice with Shrimp and MonkfishHoje para Jantar
1 tablespoon coriander seeds
1 monkfish (pack, diced)
shrimp (to taste)
50 milliliters olive oil
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)
1 shellfish broth (tbp prepared)
1 sprig coriander
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1Heat water in a pan and bring to a boil.
2Season with a pinch of salt and coriander seeds.
3Add monkfish and shrimp and cook for 3 minute in boiling water.
4Remove from pan with a slotted spoon and set aside.
5Save the cooking water.
6In another pan, heat olive oil and sauté chopped onion, whole garlic clove and bay leaf.
7Peel tomatoes, remove seeds and add to pan.
8Cut peppers into strips and add to pan.
9Sauté for 2 minutes and add rice.
10Cook rice until water evaporates.
11Deglaze pan with wine and let it evaporate.
12Add parsley, fish broth and 3 1/2 cups fish cooking water.
13Simmer for about 10 minutes.
14Add cooked shrimp and monkfish.
15Mix gently with a fork or by shaking the pan.
16Season to taste.
17When rice grains are al dente, season with a pinch of hot pepper.
18Dissolve 1 tablespoon seafood broth in 1/2 cup fish cooking water and add to rice mixture.
19Mix carefully and bring to a boil for 1-2 minutes.
20Remove from heat.
21Sprinkle with chopped cilantro and serve immediately.