Arroz de Tamboril

Ingredients

• Salt and pepper - To taste
• Parsley - 2 tablespoons, chopped
• Short - grain rice - 2 cups
• Fish stock - 4 cups
• White wine - 1/2 cup
• Bay leaf - 1
• Paprika - 1 teaspoon
• Red bell pepper - 1, diced
• Tomatoes - 2, diced
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Monkfish - 500g, cut into chunks

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and cook until softened.
3. Add the tomatoes, red bell pepper, paprika, and bay leaf. Cook for 5 minutes.
4. Add the monkfish chunks and cook for another 5 minutes.
5. Pour in the white wine and let it simmer for a couple of minutes.
6. Add the fish stock and bring to a boil.
7. Stir in the rice and season with salt and pepper.
8. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
9. Remove from heat and let it rest for 5 minutes.
10. Garnish with chopped parsley before serving.