ARROZ DE TAMBORIL

monkfish

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories and tilapia is more affordable.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine maintains flavor while being alcohol-free.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with fish sauce

Vegetable stock is lower in calories and water with fish sauce is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and canola oil is more budget-friendly.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced bell pepper and cook for another 3-4 minutes until softened.

Stir in diced tomatoes and cook until they break down, about 5 minutes.

Pour in white wine and let it simmer until reduced by half, about 3-4 minutes.

Add fish stock, bay leaves, paprika, salt, and black pepper; bring to a boil.

Stir in rice and reduce heat to low; cover and cook for about 15-20 minutes until rice is tender.

While rice cooks, season monkfish with salt, black pepper, and red pepper flakes.

In a separate pan, heat olive oil over medium-high heat and sear monkfish for 3-4 minutes on each side until golden.

Once rice is cooked, fluff with a fork and fold in seared monkfish and chopped parsley.

Serve hot, garnished with lemon wedges.

Cooking Techniques

Spice Level:

Allergens