Rice with Shrimp and Monkfish

Hoje para Jantar
17Ingredients
Calories
45Minutes

Ingredients

  • 1 tablespoon coriander seeds
  • 1 monkfish (pack, diced)
  • shrimp (to taste)
  • 50 milliliters olive oil
  • 1 onion
  • 1 garlic clove
  • 1 bay leaf
  • 1 tomato (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)
  • salt
  • hot pepper
  • 1 shellfish broth (tbp prepared)
  • 1 sprig coriander

Directions

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