A true taste of Portuguese cuisine, this rich and savory Monkfish Rice Stew is flavored with wine, tomatoes, garlic, smoked paprika and brimming with gorgeous chunks of monkfish. Make this classic dish and enjoy warm Southern European flavors any night of the week!
Seafood rice is a common dish throughout Portugal. Some recipes call for shrimp or a combination of shrimp, crab, clams and calamari. One popular recipe for this stew features monkfish, a popular white fish variety.
Monkfish is affectionately known as "poor man's lobster" because of the firm consistency of the fish, as well as the sweet, rich flavor reminiscent of lobster meat.
It's consistency also makes monkfish ideal for cooking in a stew like this one, because the meat will cook through, but it won't flake apart like so many delicate white fish fillets.
For more fish and tomato stew magic, try my Italian Poached Fish in Tomato Broth next!
Ingredients for recipe:
Before we get to the step by step instructions, a few notes about the ingredients:
Monkfish: monkfish brings the firm consistency of lobster and the similar taste of sweet buttery lobster tail (at a fraction of the price!). (Check out the FAQ Section below for more info on buying monkfish.) If you can't find monkfish, substitute a simple white fish like haddock or cod fillets, or go for large shrimp, instead.
Rice: grab your favorite short-grain rice for this dish. Carolino is the most common type here in Portugal, but arborio is a great option, as well. These short, creamy grains give the stew the perfect texture.
Step by step instructions:
1. Prep seafood
To begin, dry monkfish pieces well with paper towels. Sprinkle with salt and pepper and set aside.
2. Cook vegetables and spices
Heat a large skillet or Dutch oven with a tight-fitting lid over medium heat. Add olive oil and butter. Once melted, add diced onion, green and red bell peppers, cherry tomatoes and sliced garlic cloves. Sauté for 3 minutes, until veggies are fragrant and just beginning to soften.
Add smoked paprika, salt, pepper, chili flakes and the bay leaf. Toss the spices and veggies for another minute.
3. Add rice and wine
Add rice and toss in the oil and veggie mixture, coating each grain.
Pour in the white wine and raise heat to medium high, cooking for about 2 minutes until most of the wine has absorbed.
Finally, add 2 ½ cups of seafood stock. Once the liquid has come up to a rolling boil, cover and reduce heat to a low simmer for 20 minutes.
4. Add fish and final touches
After 20 minutes, add final cup of stock, lemon zest and seasoned fish pieces to the pot of seasoned rice.
Cover and cook for 10 minutes. Test the fish for doneness. Monkfish is firm, but when the fish flakes easily and is opaque, you know it's ready. Add cilantro and stir gently.
5. Garnish and serve
Serve with lemon slices or lemon wedges, crusty bread and hot sauce.
FAQ's and Serving Suggestions:
While monkfish is the traditional choice for this dish, you can certainly experiment with other types of firm-fleshed fish like cod or haddock. However, keep in mind that the flavor and texture will vary depending on the fish you choose.
Serve the stew with slices of crusty bread or baguette to soak up the flavorful broth. Fresh lemon wedges and a bottle of hot sauce also let your guests customize their own bowl. A simple tossed salad is a great way to round out the meal.
Yes, you can make monkfish stew in advance. In fact, many stews taste even better the next day as the flavors have had time to meld. Simply store it in an airtight container in the refrigerator, and when reheating, add a bit of extra broth or water to maintain the desired consistency.
If Buying Fresh Monkfish: When buying fresh monkfish, look for a clean and slightly sweet smell. Fresh monkfish should not have a strong fishy odor. The flesh should be firm to the touch and moist, with no signs of drying out or discoloration.
Whole Fish or Fillets: You can buy monkfish whole or as fillets. Cleaning and filleting monkfish is a bit more complex than a traditional fish, as there is a membrane to remove. If possible, ask your fishmonger to clean and prepare the fish for cooking.
If Buying Frozen Monkfish: In Portugal, I can find every form and fashion of monkfish at the fresh fish market, and in the freezer. For a stew like this, I most often choose frozen monkfish that has already been cleaned and cut into large chunks. Then thaw the monkfish in the refrigerator overnight and dry it very well before adding it to this easy recipe.
Sustainable Sourcing: Check for sustainability certifications or ask your fishmonger about the source of the monkfish to ensure it's responsibly harvested.
Yes, you can create a vegetarian or vegan version of this stew by using plant-based ingredients like vegetable broth, olive oil and substituting monkfish with tofu, tempeh, or plant-based seafood alternatives. You can still include a variety of vegetables and seasonings to create a flavorful and satisfying dish.
To store, transfer stew to airtight container and keep in the refrigerator for up to 3 days. To reheat, warm gently on the stove top over medium heat until heated through. Add broth if the rice has absorbed all the liquid.
Portuguese Monkfish Rice Recipe
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 cup yellow onion, diced
½ cup green bell pepper, diced
½ cup red bell pepper, diced
1 pint cherry tomatoes, halved and seeded
8 garlic cloves, sliced
1 ½ teaspoons smoked paprika
2 teaspoons kosher salt
¼ teaspoon black pepper
¼ teaspoon red chili flakes
1 bay leaf
1 cup short grain rice (Carolino, arborio, or similar)
1 cup dry white wine
3 ½ cups seafood stock, divided
24 ounces monkish loin, cut into 2-inch chunks
1 cup cilantro leaves, diced
Zest of 1 lemon, plus wedges, for serving
Instructions
1. To begin, dry monkfish pieces well with paper towels. Sprinkle with salt and pepper and set aside.
2. Heat a large skillet or Dutch oven with a tight-fitting lid over medium heat. Add olive oil and butter. Once melted, add diced onion, green and red bell peppers, cherry tomatoes and sliced garlic cloves. Saute for 3 minutes, until veggies are fragrant and beginning to soften. Add smoked paprika, salt, pepper, chili flakes and bay leaf and toss for another minute.
3. Add rice and toss in the oil and veggie mixture, coating each grain. Add white wine and raise heat to medium high, cooking for about 2 minutes until most of the wine has absorbed. Finally, add 2 ½ cups of seafood stock. Once the liquid has come up to a full boil, cover and reduce heat to a low simmer for 20 minutes.
4. After 20 minutes, add final cup of stock, lemon zest and seasoned monkish to the pot of seasoned rice. Cover and cook for 10 minutes. Test the fish for doneness. Add cilantro and stir gently.
5. Serve with lemon slices or lemon wedges, crusty bread and hot sauce.
Notes
While monkfish is the traditional choice for this dish, you can certainly experiment with other types of firm-fleshed fish like halibut, as well as shrimp or clams. However, keep in mind that the flavor and texture will vary depending on the seafood you choose.
- Prep Time: 10
- Cook Time: 40
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Portuguese
Jill U.
This was delicious, reminiscent of paella. I'm in the Pacific Northwest and we didn't have monkfish, so I subbed cod and also added a bit of dungeness crab.
Christina
Great to hear! Cod and crab sounds like a perfect combination. Thanks so much for coming back to comment!
Wendy
To me cilantro tastes like soap. Is there a substitute or should I just leave it out?
Christina Jolam
Hi, Wendy! Flat leaf parsley or chives are both good swaps for cilantro. Hope you love it as much as I do!
chef mimi
This is really lovely! Smoked paprika is the best.
Christina
So glad you loved it! Smoked paprika adds such richness and fullness to a dish...I'd be lost without it. Thanks so much for the feedback, Chef!
StuKin
After at least 20 years of requesting monkfish (lophius) in numerous stores that sell fish, it seems to have finally caught on. I was continually told that it's considered a "trash fish" by fishermen and is therefore disposed of as worthless. In Europe, lophius is very popular and has even become endangered. I've had it many times in Portugal in the Algarve where it's plentiful. Most people here in U.S. have never seen a whole monkfish, and that's just as well. Who in their right mind would eat something that ugly? The tail fillets are always sold with the membrane attached, but that membrane should be removed before cooking. The texture is entirely different from cod. Cod cooks very quickly while monkfish takes much longer to cook. Some find the texture of monkfish tough and rubbery, but it holds together in stews better than any other fish. I find it to be somewhat pork-like in texture. Monkfish, now that it has been "discovered", has become somewhat expensive. Portuguese sardines, when they're fresh in season, are also crazy-expensive, but they're now available frozen year-round. I'm eager to try your recipe for monkfish stew. It kinda reminds me of moqueca but without the dende oil.
Christina Jolam
Couldn't agree more! Monkfish fillets remind me of pork tenderloins - they even look like them! I think you'll really like the monkfish stew recipe...even if it uses this ugly fish 😉
Val
Thank you Christina,
I have been making this recipe for last couple of months It’s so easy and tasty. Monkfish is very easy to get in Ireland but I have tried recipe with cod and it falls apart. Looking forward to trying more of your recipes.
Christina Jolam
So glad you love it, Val! The flavors are so comforting, I can't get enough! You make a good point...cod is very flaky anymore likely to flake apart, making it more of a fish stew. The monkfish is the perfect texture! Don't hesitate to reach out with questions as you try more recipes! So glad to have you along for the adventure.
Lauren
Love this dish. I did accidently make it a bit too spicy. When I eat it for leftovers what do you recommend to add to it to mellow out how spicy I made it? More broth or coconut milk?
Christina Jolam
So glad you loved it, Lauren! When reheating, you'll need to add more liquid anyway, as the rice will have absorbed most of it. So more broth and a good dose of lemon juice may do the trick, depending on the spice level. If using dairy or coconut milk, full fat works best, as it's the fat that helps offset the heat. If you don't want to add directly to the whole pot, you could serve up the seafood rice and add a scoop of yogurt or sour cream to be stirred into each bowl. Hope this helps!
Mb
Made with left over white clam sauce, cod( no monkfish:( ) and brown rice and a few anchovies.
Just back from Lisbon and even without the monkfish was excellent.
Christina Jolam
So glad you loved it! Now you can have a taste of Lisbon anytime you like 😉
Cameron
This recipe is a pretty loyal interpretation of Arroz de Tamboril. As a fellow Portuguese resident and former chef, this is one of my favorites.
The smoked paprika is new to me, but I see how it would add some depth. However, if someone doesn’t have access to it, paprika would still be nice. Roasting the shrimp heads in tomato paste and olive oil and then adding the paprika gives a nice flavor.
This recipe is a nice adaptation of restaurant technique modified for home cooks.
Even Costco in the US sells Monkfish so there are no excuses for substituting a different fish! 😛
Very nice job!
Christina Jolam
You made my day, Cameron! Thanks for the helpful review. Agreed - no excuses...everybody has got to try the monkfish. It's a winner.
Val
I have made this many times and love it. Easy to cook and very tasty. Do you think you could freeze leftovers. Thank you
Christina Jolam
Love hearing this, Val! I was just chatting with someone about this recipe yesterday - it's probably still my husband's favorite. I've never had enough leftovers to freeze 😉 but I do think you can try. I recommend freezing in individual portions (or 2 if that's how you'll eat it). The rice texture will be softer as it continues to absorb the liquid, but plan to add some broth when reheating and you should be fine. Let me know how it goes!