A very traditional recipe with a sea flavor to add to the most recent white Esporão Reserva and enjoy.
Preparation time: 1 hour
Difficulty level: Medium
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Ingredients (4 servings)
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1 large onion
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2 garlic cloves
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30 ml olive oil
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½ red pepper
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1 large ripe tomato
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700 g monkfish fillets
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Salt & pepper to taste
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300 g long-grain rice
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200 g prawns
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Chopped fresh coriander
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DIRECTIONS
Dice the onion and garlic and place in a pot.
Add the olive oil and place on heat to sauté lightly.
Add the red pepper and tomato chopped into small cubes and sauté some more.
Add the monkfish fillets cut into 4-cm pieces, season with salt and pepper and let cook for about 5 minutes. Remove the pieces of monkfish to a dish and reserve.
Using a hand blender, lightly blend the sauce left in the pot.
Add approximately 600 ml of water, cover with the lid and let simmer on low heat for about 20 minutes.
Adjust seasoning and add the rice. Stir and reduce heat.
After 10 minutes, add the reserved monkfish and prawns.
Add a little water if necessary and simmer for another 3 minutes.
To serve, sprinkle with chopped fresh coriander.