Monkfish Rice (Arroz de Tamboril)

Ingredients

• 1 1/2 pounds monkfish fillet, trimmed and cut into 1 1/2-inch chunks
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 2 ripe tomatoes, grated or finely chopped
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon crushed red pepper flakes
• 5 cups fish stock
• 1/2 cup dry white wine
• 1 1/2 cups short-grain white rice
• 1/3 cup fresh cilantro, chopped
• 1 lemon, cut into wedges
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Method

1. 1

   Pat the monkfish chunks dry and season lightly with salt and pepper; set aside.

2. 2

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Cook onion
3. 3

   Stir in the garlic and red bell pepper and cook until the pepper softens, about 4 minutes.

   4:00 · Cook pepper
4. 4

   Add the grated tomatoes, tomato paste, bay leaf, paprika, and red pepper flakes. Cook, stirring, until the mixture thickens slightly, about 5 minutes.

   5:00 · Cook tomato base
5. 5

   Pour in the white wine and simmer for 2 minutes to cook off the raw alcohol smell.

   2:00 · Simmer wine
6. 6

   Add the fish stock, salt, and black pepper. Bring to a boil over high heat.

7. 7

   Stir in the rice, reduce heat to maintain a steady simmer, and cook uncovered, stirring occasionally, for 12 minutes.

   12:00 · Simmer rice
8. 8

   Nestle the monkfish chunks into the rice, pushing them just under the surface of the liquid. Simmer gently until the fish is opaque and cooked through and the rice is tender but still soupy, about 8 minutes.

   8:00 · Cook monkfish
9. 9

   Remove the bay leaf and discard. Stir in half of the chopped cilantro.

10. 10

    Taste and adjust salt and pepper as needed. Ladle into deep bowls, scatter with remaining cilantro, and serve with lemon wedges.