ARROZ DE TAMBORIL (fácil de fazer e é de comer e chorar por mais) |🍎Receitas do Paraíso

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 1.5 liters of water in a pot and add a bay leaf and a sprig of parsley.

Remove skin and bones from 750 grams of monkfish, cutting it into pieces of similar size.

Season the monkfish pieces with salt and pepper on both sides and set aside.

Chop 2 medium or 1 large onion and 2 cloves of garlic.

In a sauté pan, heat 75 milliliters of olive oil over medium heat and add the chopped onion and garlic, sautéing until golden.

Add 250 grams of canned or fresh tomatoes and 75 grams of tomato paste to the pan, stirring well and letting it boil.

Once boiling, add 75 milliliters of white wine and keep on high heat until the alcohol evaporates, then reduce heat to medium.

Add the seasoned monkfish to the pan along with a little water from the broth, cover, and let it cook for 5 minutes.

Strain the broth and add 1.5 liters of it to the pan (or adjust to 1 liter plus 250 ml for less broth).

Add 250 grams of Carolina rice and 3 strips of chopped red pepper to the pan, stirring well.

Let it cook for about 15 minutes, checking the rice and adding more broth if needed.

5 minutes before the rice is done, add the monkfish back to the pan to finish cooking.

After 5 minutes, taste the rice and fish to ensure they are cooked through.

Plate the dish and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens