Arroz de Tamboril
Portuguese Monkfish Rice
A rich and creamy Portuguese rice dish featuring tender monkfish, infused with the flavors of the coast. This recipe aims for a luscious texture where the rice absorbs the flavorful fish stock, complemented by the firm, meaty monkfish.
🧂 Ingredients
- 600 g Monkfish(Cleaned and cut into 2-3 cm chunks. Monkfish is known for its firm, meaty texture, similar to lobster.)
- 250 g Arborio or Carnaroli rice(These short-grain Italian rice varieties are ideal for creamy risottos and rice dishes as they release starch.)
- 800 ml Fish stock(High-quality fish stock is crucial for flavor. Homemade is best, but good quality store-bought will work.)
- 2 medium Ripe tomatoes(Finely chopped or grated. Ripe tomatoes add sweetness and acidity.)
- 1 medium Onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 3 tbsp Olive oil
- 100 ml White wine(Optional, but adds depth of flavor.)
- 1 large handful Fresh coriander(Roughly chopped, for garnish and flavor.)
- to taste Salt
- to taste Black pepper(Freshly ground.)
👨🍳 Instructions
- 1
Prepare the aromatics: Heat the olive oil in a wide, heavy-bottomed pan or Dutch oven over medium heat (around 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 8 minutes - 2
Toast the rice and add tomatoes: Add the rice to the pan and stir well to coat each grain with the oil and aromatics. Toast the rice for about 1-2 minutes until the edges become slightly translucent. Pour in the white wine (if using) and stir until it has evaporated. Stir in the chopped or grated tomatoes and cook for another 2-3 minutes until they start to break down.
⏱️ 5 minutes - 3
Add stock and cook the rice: Pour in the warm fish stock. Bring to a simmer, then reduce the heat to low, cover the pan, and let it cook gently for about 15-18 minutes. Stir occasionally to prevent sticking. The rice should be al dente and most of the liquid absorbed.
⏱️ 18 minutes - 4
Add monkfish and finish: Gently place the monkfish chunks into the rice mixture. Cover the pan and continue to cook for another 5-7 minutes, or until the monkfish is just cooked through and opaque. Be careful not to overcook the fish, as it can become tough. Season generously with salt and freshly ground black pepper to taste. Stir in most of the chopped fresh coriander.
⏱️ 7 minutes - 5
Serve: Ladle the Arroz de Tamboril into shallow bowls. Garnish with the remaining fresh coriander. Serve immediately.
⏱️ 2 minutes
💡 Pro Tips
- ✓For a creamier consistency, you can stir in a tablespoon of butter or a splash of heavy cream at the very end, off the heat.
- ✓Monkfish is ideal because it stays firm and doesn't break apart easily during cooking, maintaining its texture.
- ✓Fresh coriander is essential for its bright, herbaceous flavor that cuts through the richness of the dish. Cilantro is a common substitute name in some regions.
- ✓Ensure your fish stock is warm when adding it to the rice; this helps maintain a consistent cooking temperature.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add peeled and deveined shrimp during the last 3-4 minutes of cooking the monkfish.
- Substitute monkfish with other firm white fish like cod, sea bass, or even chunks of firm tofu for a vegetarian option.