{"id":23729,"date":"2025-05-12T15:27:52","date_gmt":"2025-05-12T15:27:52","guid":{"rendered":"https:\/\/brasmar.com\/monkfish-rice-with-prawns-and-wakami-seaweed"},"modified":"2025-05-12T15:28:06","modified_gmt":"2025-05-12T15:28:06","slug":"monkfish-rice-with-prawns-and-wakami-seaweed","status":"publish","type":"post","link":"https:\/\/brasmar.com\/en\/monkfish-rice-with-prawns-and-wakami-seaweed","title":{"rendered":"Monkfish rice with prawns and Wakami seaweed"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1640689714450{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/arroz-tamboril-gambas-tp.jpg?id=7755) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column offset=”vc_hidden-xs”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339659114{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

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\n\t\t\t\tArroz de tamboril com gambas e alga Wakami\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-xs”]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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45 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1657897479168{margin-right: 18% !important;margin-left: 18% !important;}” offset=”vc_hidden-xs”][vc_separator align=”align_left” border_width=”3″ el_width=”60″][\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” css=”.vc_custom_1635340009342{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”5888″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

INGREDIENTS<\/h2>\n

<\/p>\n

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  • 2 onions<\/li>\n
  • 1 leek (white part)<\/li>\n
  • 2 carrots<\/li>\n
  • Monkfish spine<\/li>\n
  • 8 ml white wine<\/li>\n
  • Water to taste<\/li>\n
  • 1 Monkfish<\/li>\n
  • 8 ml olive oil<\/li>\n
  • 1 g onion<\/li>\n
  • 2 cloves garlic<\/li>\n
  • 15 g diced tomatoes<\/li>\n
  • 8 ml white wine<\/li>\n
  • 1\/2 green pepper<\/li>\n
  • 28 g Carolina rice<\/li>\n
  • 1\/2 red pepper<\/li>\n
  • 25 g shrimp meat<\/li>\n
  • 3 g wakami seaweed<\/li>\n
  • Salt, pepper, chili pepper to taste<\/li>\n
  • Fresh mint to taste<\/li>\n<\/ul>\n<\/div>\n

    <\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657897783369{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    \n\t\t\t\tArroz de tamboril com gambas e alga Wakami\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657897976298{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_single_image image=”7755″ img_size=”full”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]
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    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    45 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657898036834{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”5888″ img_size=”full” hide_prev_next_buttons=”yes”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657897535656{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

    INGREDIENTS<\/h2>\n

    <\/p>\n

    \n
    \n
      \n
    • 2 onions<\/li>\n
    • 1 leek (white part)<\/li>\n
    • 2 carrots<\/li>\n
    • Monkfish spine<\/li>\n
    • 8 ml white wine<\/li>\n
    • Water to taste<\/li>\n
    • 1 Monkfish<\/li>\n
    • 8 ml olive oil<\/li>\n
    • 1 g onion<\/li>\n
    • 2 cloves garlic<\/li>\n
    • 15 g diced tomatoes<\/li>\n
    • 8 ml white wine<\/li>\n
    • 1\/2 green pepper<\/li>\n
    • 28 g Carolina rice<\/li>\n
    • 1\/2 red pepper<\/li>\n
    • 25 g shrimp meat<\/li>\n
    • 3 g wakami seaweed<\/li>\n
    • Salt, pepper, chili pepper to taste<\/li>\n
    • Fresh mint to taste<\/li>\n<\/ul>\n<\/div>\n

      <\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341470893{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]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.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]In a pan, add butter, let it melt and saut\u00e9 the onion without letting it brown. Add the carrot and leek and let it saut\u00e9 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.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      In a pan over heat, add the olive oil, garlic and chopped onion. Let it saut\u00e9.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Add the diced tomatoes and let it reduce a little. Cool with white wine. Reduce. Add a little monkfish stock.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Once it boils, add the rice, stirring regularly and adding broth whenever necessary.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Halfway through cooking, add the peppers cut into small cubes and let them cook. Season with salt and piri-piri.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Once the rice is almost cooked, add the monkfish, shrimp meat and seaweed. Let it finish cooking and adjust the seasoning.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4854″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Serve lightly, sprinkled with chopped mint.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657897801170{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]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.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]In a pan, add butter, let it melt and saut\u00e9 the onion without letting it brown. Add the carrot and leek and let it saut\u00e9 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.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      In a pan over heat, add the olive oil, garlic and chopped onion. Let it saut\u00e9.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Add the diced tomatoes and let it reduce a little. Cool with white wine. Reduce. Add a little monkfish stock.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Once it boils, add the rice, stirring regularly and adding broth whenever necessary.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Halfway through cooking, add the peppers cut into small cubes and let them cook. Season with salt and piri-piri.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Once the rice is almost cooked, add the monkfish, shrimp meat and seaweed. Let it finish cooking and adjust the seasoning.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4854″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Serve lightly, sprinkled with chopped mint.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”basicGrid_NoAnimation” grid_id=”vc_gid:1658160288041-1a0a2fc0-6a1c-3″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657897589486{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”masonryGrid_Default” grid_id=”vc_gid:1658160288042-65cda947-1664-4″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Learn how to prepare monkfish rice with prawns and Wakami seaweed with Brasmar products.<\/p>\n","protected":false},"author":1,"featured_media":7750,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Learn how to prepare monkfish rice with prawns and Wakami seaweed with Brasmar products.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[531,213,256],"tags":[],"class_list":["post-23729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-skunk","category-recipes","category-monkfish"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/comments?post=23729"}],"version-history":[{"count":5,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23729\/revisions"}],"predecessor-version":[{"id":23734,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23729\/revisions\/23734"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media\/7750"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media?parent=23729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/categories?post=23729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/tags?post=23729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}