Portuguese Monk-Fish Rice with Mussels


Ingredients
1 and 1/4 cups of rice (to taste)1 lb of monkfish1 bunch of coriander1 fresh chilli pepper1 onion, chopped4 cloves of garlic, crushed1/2 cup of white wine2 ripe tomatoes, chopped1/2 green pepper, cut in strips1/2 lb of frozen musselsSalt (to taste)Olive oil (to taste)Parsley (to taste)
Preparation
  1. Dice the monkfish and cook in boiling water seasoned with salt and parsley (to taste) for about 5 minutes or until it turns white.
  2. Pass the cooking broth through a net strainer and set aside.
  3. Sauté the onion and garlic in olive oil, when the onion is translucent add the chilli pepper, the tomato and the wine.
  4. Let it evaporate a little and then add twice as much of the hot broth then the amount of rice.
  5. Add the rice and green pepper as soon as the stock boils.
  6. Halfway through cooking, add the monkfish and mussels (without defrosting) and cook on low for about 10 minutes.
  7. Remove from the heat, let it stand a few minutes, sprinkle with the chopped coriander and garnish with some previously cooked mussels.
Recipe & Photo Credit: cigala.pt
Preparation time 15 min
Cooking Time 30 min
Ready In 45 min
Level of DifficultyEasy
Servings4
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