How to make it

  • 1. Prepare the monk fish tails and remove any loose skin. Boil whole tails (with bone) in slightly salted water with the bay leaf and peppercorns for 5-10 minutes (do not overcook).
  • 2. Remove the fish to a plate, fillet and return the bones to the water to make a light stock. Cut the fillets in small chunks.
  • 3. In a large pot, fry the chopped onion and crushed red chilies in olive oil until soft, add paprika and garlic. Fry for another couple of minutes then add finely chopped tomatoes. When it starts boiling add the stock to the pot through a strainer; you should have about 8 cups worth of liquid). Cook for 10 minutes then blend with a food processor; you should get an orange-coloured rich texture. Taste and correct seasoning.
  • 4. Bring back to boil and add the rice, stirring occasionally. Just before the rice is completely cooked add the fish and mix with the rice. When cooked, mix in finely chopped fresh coriander and serve immediately. The texture should be wet but slightly creamy.
  • Note: instead of the stock made with the monkfish you can use a light seafood stock (e.g. prawn or crab cooking water)

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    " It was excellent "
    chefmeow ate it and said...
    This sounds fantastic. I am a huge fan of monfish. You have my 5 forks.
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