Preparation Time: 20 mins  |  Cooking Time: 20 mins  |  To: 4-6 people

INGREDIENTS:

  • 350 g round grain rice
  • 300 g of monkfish
  • 1 large onion
  • 1 clove of garlic
  • 40 g of butter
  • Olive oil to taste
  • 2 spoons of tomato pulp
  • 1 bunch of parsley
  • 1 bay leaf
  • Pepper and salt to taste

PREPARATION:

Wash the rice several times under running water, until the water runs clear, and drain. In a pan with water seasoned with salt, cook the monkfish. Remove the fish and cut it into cubes and drain the cooking water.

In a frying pan, melt the butter and olive oil. Add the chopped onion and garlic clove until golden. Add tomato pulp, chopped parsley and bay leaf. Let it cook for 1 minute and pour in the water used to cook the monkfish (it should measure twice the volume of the rice). Let it boil for 5 minutes and season with salt and pepper.

Add the rice and let it cook. When it is almost cooked, add the monkfish and stir.