Monkfish Rice/Arroz de Tamboril
This is based on a way of cooking rice often used in Portugal for fish/sea food and served as a main dish. It resembles a very wet risotto but considerably lighter in texture.
2 medium sized Monk Fish Tails (skinned, with bone)
1 cup rice (e.g. America White Rice, not easy-cook)
1 Finely Chopped Onion
1 Finely Chopped Garlic Clove
Bunch of Fresh Coriander
1 Cup or chopped v. ripe peeled tomatoes or tin of chopped tomatoes
1 Bay leaf
1 tsp spanish paprika (sweet) [pimenton]
8-10 Black peppercorns
1-2 Dried red chilie
1. Prepare the monk fish tails and remove any loose skin. Boil whole tails (with bone) in slightly salted water with the bay leaf and peppercorns for 5-10 minutes (do not overcook).
2. Remove the fish to a plate, fillet and return the bones to the water to make a light stock. Cut the fillets in small chunks.
3. In a large pot, fry the chopped onion and crushed red chilies in olive oil until soft, add paprika and garlic. Fry for another couple of minutes then add finely chopped tomatoes. When it starts boiling add the stock to the pot through a strainer; you should have about 8 cups worth of liquid). Cook for 10 minutes then blend with a food processor; you should get an orange-coloured rich texture. Taste and correct seasoning.
4. Bring back to boil and add the rice, stirring occasionally. Just before the rice is completely cooked add the fish and mix with the rice. When cooked, mix in finely chopped fresh coriander and serve immediately. The texture should be wet but slightly creamy.
Note: instead of the stock made with the monkfish you can use a light seafood stock (e.g. prawn or crab cooking water)