Monkfish Rice

This delicious traditional Portuguese dish is a must-have at late spring/ early summer days at the table of many families, not to mention seaside restaurants. My variation, without shrimp, but with  monkfish and clams instead proved to be just as tasty. The rich flavor and spice is actually what makes this dish unbelievably popular and savory. I'm sure you will love this flavourful dish right this upcoming weekend!


 Ingredients:

• monkfish
• clams
• long grain rice 
• onion
• garlic
• chili    
  
• red pepper
• extra virgin olive oil
• tomato concentrate 
•  white wine

In a pan put olive oil, garlic and chopped onion, chili to taste and let sautée. Pour the tomato concentrate, season with salt and add the diced monkfish and pepper  and mix well but gently. Add a glass of white wine and let simmer. Then add the clams, pour the rice, stir once with a wooden spoon and add a cup of boiling water. Let simmer.


Ingredientes:

• tamboril
• ameijoas
• arroz agulha
• cebola
• alho
• malaguetas
• pimento vermelho
• azeite
• concentrado de tomate
• vinho branco

Num tacho colocar azeite, alho e cebola picados, malaguetas a gosto e deixar refogar.  Deitar o concentrado de tomate, temperar com sal e juntar os pedaços de tamboril e pedacinhos de pimento e envolver bem. Adicionar um copo de vinho branco e deixar apurar. Juntar então as ameijoas, deitar o arroz, mexer uma vez com a colher de pau e adicionar um copo de água a ferver. deixar cozinhar.