Monkfish rice with prawns and Wakami seaweed
Arroz de tamboril com gambas e alga Wakami
INGREDIENTS
- 2 onions
- 1 leek (white part)
- 2 carrots
- Monkfish spine
- 8 ml white wine
- Water to taste
- 1 Monkfish
- 8 ml olive oil
- 1 g onion
- 2 cloves garlic
- 15 g diced tomatoes
- 8 ml white wine
- 1/2 green pepper
- 28 g Carolina rice
- 1/2 red pepper
- 25 g shrimp meat
- 3 g wakami seaweed
- Salt, pepper, chili pepper to taste
- Fresh mint to taste
Arroz de tamboril com gambas e alga Wakami
INGREDIENTS
- 2 onions
- 1 leek (white part)
- 2 carrots
- Monkfish spine
- 8 ml white wine
- Water to taste
- 1 Monkfish
- 8 ml olive oil
- 1 g onion
- 2 cloves garlic
- 15 g diced tomatoes
- 8 ml white wine
- 1/2 green pepper
- 28 g Carolina rice
- 1/2 red pepper
- 25 g shrimp meat
- 3 g wakami seaweed
- Salt, pepper, chili pepper to taste
- Fresh mint to taste
PREPARATION
Prepare the monkfish and cut into small cubes. Set aside.
Cut the spine into small pieces. Cut the onion, carrot and leek into small cubes.
In a pan, add butter, let it melt and sauté the onion without letting it brown. Add the carrot and leek and let it sauté lightly. Add the fish bones, let it sweat and cool with white wine. Add water and let it boil slowly.
Strain through a chinoiserie before using.
In a pan over heat, add the olive oil, garlic and chopped onion. Let it sauté.
Add the diced tomatoes and let it reduce a little. Cool with white wine. Reduce. Add a little monkfish stock.
Once it boils, add the rice, stirring regularly and adding broth whenever necessary.
Halfway through cooking, add the peppers cut into small cubes and let them cook. Season with salt and piri-piri.
Once the rice is almost cooked, add the monkfish, shrimp meat and seaweed. Let it finish cooking and adjust the seasoning.
Serve lightly, sprinkled with chopped mint.
PREPARATION
Prepare the monkfish and cut into small cubes. Set aside.
Cut the spine into small pieces. Cut the onion, carrot and leek into small cubes.
In a pan, add butter, let it melt and sauté the onion without letting it brown. Add the carrot and leek and let it sauté lightly. Add the fish bones, let it sweat and cool with white wine. Add water and let it boil slowly.
Strain through a chinoiserie before using.
In a pan over heat, add the olive oil, garlic and chopped onion. Let it sauté.
Add the diced tomatoes and let it reduce a little. Cool with white wine. Reduce. Add a little monkfish stock.
Once it boils, add the rice, stirring regularly and adding broth whenever necessary.
Halfway through cooking, add the peppers cut into small cubes and let them cook. Season with salt and piri-piri.
Once the rice is almost cooked, add the monkfish, shrimp meat and seaweed. Let it finish cooking and adjust the seasoning.
Serve lightly, sprinkled with chopped mint.
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