📝 About This Recipe
Transport yourself to the sun-drenched coast of Portugal with this 'malandrinho' style rice, characterized by its loose, saucy consistency and deep umami flavors. Monkfish, often called 'the poor man's lobster' for its firm, meaty texture, is the star of this rustic one-pot masterpiece. Infused with a rich homemade fish stock, sweet bell peppers, and fresh cilantro, this dish captures the soul of Portuguese maritime tradition.
🥗 Ingredients
The Monkfish and Marinade
- 800 grams Monkfish fillets (cleaned and cut into 3cm cubes)
- 3 cloves Garlic (minced)
- 100 ml Dry white wine (Portuguese Vinho Verde preferred)
- to taste Salt and black pepper
The Aromatic Base
- 4 tablespoons Extra virgin olive oil (high quality)
- 1 large Onion (finely diced)
- 1/2 Red bell pepper (diced into small squares)
- 3 medium Ripe tomatoes (peeled and chopped, or 1/2 can of crushed tomatoes)
- 1 piece Bay leaf (dried)
- 1 teaspoon Sweet paprika (Pimentão doce)
- 1-2 drops Piri-piri sauce (to taste for a subtle kick)
Rice and Liquid
- 300 grams Carolino rice (Portuguese short-grain rice; substitute with Arborio if unavailable)
- 1 liter Fish stock (hot, preferably made from monkfish bones)
- 1 bunch Fresh cilantro (roughly chopped)
- 200 grams Shrimp (peeled and deveined (optional but traditional))
👨🍳 Instructions
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1
Begin by marinating the monkfish cubes with minced garlic, salt, pepper, and the white wine. Let it sit for at least 20 minutes to absorb the flavors.
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2
In a large, heavy-bottomed pot (traditionally a clay pot or 'tacho'), heat the olive oil over medium heat.
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3
Add the diced onion and bay leaf. Sauté for about 5 minutes until the onion becomes translucent and soft, but not browned.
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4
Stir in the red bell pepper and cook for another 3 minutes until softened.
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5
Add the chopped tomatoes and paprika. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy sauce (refogado).
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6
Pour in the marinade liquid from the fish (reserve the fish for later) and the piri-piri sauce. Let it simmer for 2 minutes to cook off the alcohol.
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7
Add the Carolino rice to the pot. Stir well for 1 minute to toast the grains slightly and ensure they are coated in the aromatic base.
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8
Pour in the hot fish stock. The ratio should be roughly 3 to 4 parts liquid to 1 part rice to ensure it stays 'soupy'.
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9
Bring to a gentle boil, then reduce heat to low-medium. Cover and simmer for about 10 minutes.
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10
Taste the broth and adjust the seasoning with salt if necessary. Remember the stock may already contain salt.
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11
Gently nestle the monkfish pieces (and shrimp, if using) into the rice. Do not over-stir, as you don't want to break the fish.
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12
Cook for an additional 5-7 minutes. The rice should be 'al dente' and the fish opaque and firm.
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13
Turn off the heat while there is still plenty of liquid in the pot—this rice continues to absorb broth rapidly.
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14
Stir in half of the fresh cilantro, cover the pot, and let it rest for 2 minutes before serving.
💡 Chef's Tips
Use Carolino rice for the most authentic texture; its ability to absorb flavor while remaining creamy is essential for this dish. Never overcook the monkfish; it should be firm yet succulent, not rubbery. Ensure your fish stock is piping hot when adding it to the rice to maintain a consistent cooking temperature. This dish must be served immediately; if it sits too long, the rice will absorb all the broth and lose its characteristic 'malandrinho' (naughty/loose) texture. If you don't have fish stock, simmer the monkfish head and spine with an onion and carrot for 20 minutes to create a quick, flavorful base.
🍽️ Serving Suggestions
Serve in deep bowls to accommodate the delicious broth. Pair with a chilled glass of Portuguese Vinho Verde or a crisp Alvarinho. A side of crusty sourdough bread is perfect for mopping up the remaining tomato-garlic sauce. Offer extra piri-piri oil on the side for those who prefer more heat. Garnish generously with the remaining fresh cilantro right at the table for a burst of color and aroma.