Teresa's Recipes
Arroz de Tamboril
Arroz de Tamboril is a beloved traditional Portuguese dish that showcases the delicate flavors of monkfish beautifully combined with seasoned rice in a rich, tomato-based broth. This dish not only celebrates the bountiful seafood of Portugal but also evokes the warmth of family gatherings around the dinner table. Each bite is a delightful blend of tender fish, aromatic spices, and the comforting essence of home-cooked meals. Perfect for special occasions or a cozy dinner, this recipe is sure to impress your guests.
Ingredients
- 1 pound, cut into chunks Monkfish
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1, diced Red bell pepper
- 2 cups, diced (fresh or canned) Tomatoes
- 4 cups Fish stock
- 1/2 cup White wine
- 1 1/2 cups Short-grain rice
- 1 teaspoon Paprika
- 1 Bay leaf
- to taste Salt
- to taste Pepper
- for garnish, chopped Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 420
- Fat: 11g
- Carbs: 54g
- Protein: 30g
- Sodium: 850mg
- Sugar: 4g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until they are softened and fragrant, about 3-4 minutes.
- Stir in the diced tomatoes, red bell pepper, paprika, and bay leaf. Cook for 5 minutes, allowing the vegetables to mingle and soften.
- Gently add the monkfish chunks to the pot, cooking for another 5 minutes until they are slightly browned.
- Pour in the white wine, letting it simmer for 2-3 minutes to reduce slightly.
- Add the fish stock and bring the mixture to a boil.
- Stir in the short-grain rice, seasoning with salt and pepper to taste.
- Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove from heat and let it rest for 5 minutes before serving.
- Garnish with chopped parsley for a fresh touch and serve hot.
Tips
- For added depth of flavor, consider adding a pinch of saffron to the broth.
- You can substitute monkfish with any firm white fish like cod or haddock if monkfish is unavailable.
- Serve with a side of crusty bread to soak up the delicious broth.