Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Monkfish rice is a classic Portuguese rice dish, moist, aromatic, and closely tied to the sea.
The monkfish has firm flesh and delicate flavor, ideal for cooking in tomato broth and herbs.
Ingredients
- 600 g of monkfish in cubes
- 1 1/2 cups of rice
- 1 chopped onion
- 3 cloves of garlic
- 3 chopped tomatoes
- 1/2 bell pepper
- 1 liter of fish broth
- 80 ml of olive oil
- Cilantro or parsley
- Salt and pepper
Preparation Method
- Sauté onion, garlic, tomato, and bell pepper in olive oil.
- Add the rice and coat it in the sauté.
- Add hot broth and cook until the rice starts to soften.
- Add the monkfish cubes.
- Keep the rice moist, with visible broth.
- Finish with fresh herbs and serve immediately.
Tips from Empório Portugal
- The rice should be creamy.
- Monkfish cooks quickly at the end.
- Homemade broth greatly improves the result.
Possible Substitutions in Brazil
- Use dogfish, monkfish, or firm fish.
- Cilantro can be replaced with parsley.
Pairing
White wine from Alentejo or Lisbon. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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