Creamy Portuguese Monkfish Rice

Ingredients

• 500g (1.1 lb) monkfish fillets, cut into chunks 500g (1.1 lb) monkfish fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 200g (1 cup) Arborio rice 200g (1 cup) Arborio rice
• 500ml (2 cups) fish stock 500ml (2 cups) fish stock
• 125ml (1/2 cup) white wine 125ml (1/2 cup) white wine
• 125ml (1/2 cup) heavy cream 125ml (1/2 cup) heavy cream
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the bell peppers and carrot to the pan, and cook for another 5 minutes until they start to soften.
3. 3.
   Push the vegetables to one side of the pan and add the monkfish chunks. Cook for 2-3 minutes on each side until lightly browned.
4. 4.
   Add the Arborio rice to the pan and stir well to coat it with the flavors. Cook for a minute until the rice becomes slightly translucent.
5. 5.
   Pour in the white wine and let it simmer until it evaporates.
6. 6.
   Add the fish stock, bay leaf, paprika, salt, and pepper. Stir everything together and bring to a boil.
7. 7.
   Reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Stir in the heavy cream and cook for an additional 2 minutes to create a creamy consistency.
9. 9.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Monkfish — Make sure to remove any skin or bones from the monkfish fillets before cutting them into chunks.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the dish.
• If monkfish is not available, you can substitute it with other firm white fish such as cod or haddock.
• To make the dish more colorful, you can add some cooked peas or diced tomatoes as a garnish.
• Serve the Creamy Portuguese Monkfish Rice with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Creamy Portuguese Monkfish Rice hot, garnished with fresh parsley. It pairs well with a simple green salad or crusty bread to soak up the delicious sauce.

Presentation advice

Present the Creamy Portuguese Monkfish Rice in a large serving dish, allowing the vibrant colors of the dish to shine through. Sprinkle some additional chopped parsley on top for an extra pop of freshness.