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Arroz de tamboril - Rice with monkfish

A delicious rice stew with tender monkfish and kink prawns
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 2


  • 400 g frozen monkfish cut into cubes
  • 8-10 unpeeled king prawns
  • 1 red bell pepper roughly chopped
  • 1 large onion finely chopped
  • 3 cloves of garlic finely chopped
  • 1 ripe tomato chopped
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 cup round grain or long grain rice
  • 1 cup dry white wine
  • 3 cups water
  • 1 fish stock cube
  • olive oil
  • salt and pepper to taste
  • a handful of chopped parsley


  • First you have to prepare the liquid in which you will cook the the rice later on. Peel the king prawns and place the heads in a small pot. Add the fish stock cube and 3 cups of water and cook for 20 minutes.
  • Meanwhile heat a splash of olive oil in a large pan and add the onions, garlic and bellpepper. Fry for 5-10 minutes until tender.
  • Add the tomato and the tomato paste and stir in the white wine.
  • Add the bay leaves, the monkfish and the rice. Season with 1 tsp of salt and some pepper.
  • Strain the fish stock liquid and add to the pan. Stir well, turn the heat down and let it simmer for 20-25 minutes or until the rice is soft.
  • You still want a good bit of liquid left in the stew when it's done. If it gets to dry, don't hesitate to add some more water.
  • 5 minutes before the rice is done, add the king prawns and stir in the chopped parsley.
  • Serve immediately. Enjoy!


If you can get your hands on fresh monkfish for this, this should obviously be your first choice. But here in Germany fresh monkfish is hard to get and it's ridiculously expensive. But since it freezes really well the frozen kind will do nicely in this stew.
I used parsley in this recipe, but you could aswell use cilantro, which a lot of portuguese recipes call for, but I simply loathe cilantro :D