Monkfish rice
Ingredients:
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
3 ripe tomatoes, diced
1 chili pepper, chopped
1 kg (2.2 lbs) monkfish
1 onion, chopped
2 cloves of garlic, chopped
250 g (8.8 oz) rice
200 g (7 oz) shrimp meat
Olive oil, salt, pepper, and cilantro to taste
Fish Soup:
1/2 red bell pepper, sliced
1/2 liter (2 cups) of water
1 leek
1 onion
200 g (7 oz) monkfish
1 tablespoon of salt
A drizzle of olive oil
Step by Step:
In a pot, prepare the fish stock with the indicated ingredients and let it cook for at least 30 minutes.
In another pot, heat a drizzle of olive oil and add the onion, garlic, and bell peppers. Sauté until softened.
Add the tomatoes and chili pepper. Cook until the tomatoes are softened, adding 1/2 cup of white wine.
Stir in the rice and mix well with the vegetables. Gradually add the fish stock to the rice as it cooks. At this stage, add the monkfish.
When the rice is nearly cooked, add the shrimp meat to finish cooking.
Adjust seasoning with salt and pepper to taste. Finish with a generous amount of cilantro.
4o mini
