Portuguese Monkfish Rice

Fish

A true taste of Portugal! This rich and savory monkfish rice dish is flavored with wine, tomatoes, garlic, smoked paprika and brimming with gorgeous chunks of monkfish. It's unforgettably delicious!

--Christina WeekdayPescatarian.com

Ingredients:

EVOO and butter yellow onion  green & red peppes, cherry tomatoes garlic cloves smoked paprika   salt and pepper red chili flakes bay leaf short grain rice dry white wine seafood stock monkish pieces  fresh cilantro lemon

Let's Get Cooking

1. Prep Fish

Dry monkfish pieces well with paper towels. Sprinkle with salt and pepper and set aside.

2. Cook Veggies

Heat a large skillet or Dutch oven with a tight-fitting lid over medium heat. Add olive oil and butter.

Saute diced onion, green and red bell peppers, cherry tomatoes and sliced garlic cloves until fragrant and beginning to soften.

Add smoked paprika, salt, pepper, chili flakes and bay leaf. Toss for another minute.

3. Cook Rice in Stock

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 mins until most of the wine has absorbed.

Add seafood (or chicken) stock. Once it's come to a rolling boil, cover and reduce heat to low. Simmer for 20 mins.

Add final cup of stock, lemon zest and seasoned monkfish pieces to the pot of seasoned rice.

Cover and cook until fish is cooked through. Add fresh cilantro and stir gently.

4

Serve with lemon wedges, crusty bread and hot sauce.

Prep for Service

Take a bow, chef!

Hungry for More?

Try this Scallop Casserole Recipe  next! 

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!