Easy Portuguese Monkfish Rice With Tomato and Cilantro

Portuguese Style Monkfish Rice, or Arroz de Tamboril as we say in Portugal, is one of those rice dishes that… hmmm, I wouldn’t say it’s truly traditional in Portugal, but it’s very popular, and it’s inspired by many of our classic rice and fish dishes. Monkfish, just like hake, is easy to find, relatively cheap and delicious, so it’s no surprise that this rice became so common, even in restaurants all over Portugal.

I’d say there are 2 ways to make it. If you have clean monkfish loins, you cook everything together, similar to a stew or a seafood rice. If you don’t have clean monkfish, you start by cooking the fish first, then use that cooking water for the rice and add the cooked, cleaned fish near the end. Between us, the end result is very similar, but it may be tastier if you cook the fish first. Monkfish cooks fast and if you cook it with the bones and skin you get a tastier broth.

So that’s the way I’m cooking it, this way you also avoid overcooking, because monkfish only needs about 4 to 5 minutes, but rice needs about 10 to 12, so sometimes, monkfish rice ends up with fish that’s half falling apart, a bit tough and dry instead of creamy and tender.

Oh, and at the end you can choose between cilantro, mint, parsley or a combination, you have to, to give this rice the freshness it needs. This recipe comfortably serves 2 to 3 people, so let’s get to it!

Easy Portuguese Monkfish Rice With Tomato and Cilantro

Servings: 3
Time: 40mins
Difficulty: Easy
Rating: ★★★★★
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A classic, simple Portuguese rice dish, the perfect combination of the sweetness of tender monkfish and the tangy tomato rice.

Ingredients

Monkfish – 400g (Loins with Skin and Bones)
Onion – 1
Garlic – 3
Tomato – 2 (Peeled)
Carolino Rice – 1 Cup
Coriander – A Pinch
Olive Oil – A Drizzle
White Pepper – A Pinch
Salt – A Pinch

Directions

Start by adding the monkfish in a small pan with hot water and a pinch of salt, let it cook for about 5 minutes (depends on the thickness), then remove the monkfish from the water and save the water.

Now on another pan, prepare a sauté with a drizzle of olive oil, garlic and chopped onion followed by a cup or glass of rice, let it sauté for a few minutes, so the rice get a bit of colour.
Remove the pan from the heat (just so the water doesn’t come out the outside) and add 2 cups of the monkfish cooking water, followed by 2 chopped peeled tomatoes, return to the heat, season with a pinch of white pepper and salt, when it starts to boil, stir, put a lid on and turn down to minimum heat, let it cook for about 10 to 12 minutes.
While its cooling, remove the skin and bones from the monkfish and separate the loins.

When the rice is almost ready, like 9 minutes, add the monkfish and let it finish cooking in the almost cooked rice.

Finally, taste the rice and adjust the salt and pepper, it should still be a little soaked, add a pinch of coriander before serving, enjoy.

Notes & Tips: Monkfish, like hake, has a simple flavor, so you can easily add more aromas to it. Not necessarily for this rice, but if you decide to roast or fry it, it’s a good idea to marinate it first to boost the flavor, or serve it with a butter or lemon sauce.

You can always add the monkfish when the rice is halfway cooked, but then you may end up with a rice that has less monkfish flavor.

Lots of people make this rice with butter instead of olive oil, and it’s also common to add chili peppers or red bell peppers.

If you buy fresh monkfish, don’t forget to remove the membrane. It has a reddish blue tone and it’s easy to take off. If you have a whole fillet, just pull from one end and it comes off nicely. If the fillet still has the skin, that has to go too. The skin is edible, but when boiled it turns rubbery, not pleasant to chew. It also comes off easily, just cut one end and pull. And obviously, monkfish fillets with bone and skin will always be much cheaper than fully cleaned monkfish fillets.

Peel the tomatoes by scoring an X on the bottom, dipping them in boiling water for about 30 seconds, then moving them to cold water. The skins slide right off. Canned peeled tomatoes also work well when fresh ones aren’t at their best.

Carolino rice is the best choice here because it soaks up the broth and stays creamy. If you can’t find it, Arborio is the closest substitute, but start checking it a couple of minutes early. You can also use any kind of short grain rice.

Use the same glass for the rice and the water. That 1 to 2 ratio is what keeps the rice soupy, so don’t switch measuring tools halfway through. In this case just use cups or glasses or whatever you prefer to make rice for 2 to 3 people.

Don’t stir once the lid is on. Resist the urge, the rice will thank you.

Let the rice rest, covered, for 2 minutes before serving so the flavors settle.

This recipe for Easy Portuguese Monkfish Rice With Tomato and Cilantro was originally created on BakeAfter.com. Esta receita de Arroz de Tamboril foi publicada em português no Iguaria.com.