1kg Monkfish Tail (Buy it here)
500g King Prawns (Buy them here)
1 tbsp Oil for frying
2 Onions – diced
3 Tomatoes – diced
4 Garlic Cloves – crushed or finely diced
2 Peppers – sliced
1 big cup of rice
Chilli (to taste)
Fresh Coriander (to taste)
Step 1 –
Shell the prawns, cut the monkfish into cubes and boil in lightly salted water. The same with the prawns. Take fish away and keep the stock.
Step 2 –
Fry the onions until transparent, then add the tomatoes in cubes and the garlic at the same time and the peppers sliced along with some chopped coriander to taste and the chilli. Fry it all.
Step 3 –
Add the cup of rice and fry for five minutes always stirring.mix the tomato paste with the stock, mix well and check salt. Use two cups and a half of stock. Add more if it gets dry.
Step 4 –
Halfway through the rice cooking, add the fish. Rectify the seasonings. Cover and cook until the rice is done. Serve with chopped coriander on top.
Special thanks to this week’s recipe contributor: João Pedro Nascimento