Recipe of Rice with monkfish

Ingredients

• 2 handfuls of bombshell or round rice per person
• A turnip
• 2 ripe tomatoes
• 1 tsp turmeric
• 1 glass of white wine
• Parsley
• Some saffron strips
• 2 cloves garlic
• Sal
• Olive oil
• For the fish broth:
• The Head and Thorns of Monkfish
• About 2 L water
• 1 onion
• 2 carrots
• 2 bay leaves
• 3-4 black peppercorns
• Sal
• 1/2 cup white wine

Directions

1. 1

   First make the broth: (you can use a brick one, but in this case I bought the whole monkfish and took advantage of the head and bones, in about 30 minutes it's ready) If there's leftover broth, it can last in the fridge for a couple of days or freeze for use another time.

2. 2

   Put the head and bones in a pot and cover with water, bring to a boil until foam forms on the surface and remove it with a slotted spoon. Add the onion and carrot cut into pieces, the wine, the bay leaf, the peppercorns and a little salt. Boil 20-30 minutes and then strain. Put the broth back in the pot and leave it on low heat to keep it warm.

3. 3

   In a mortar or mincer, place the peeled garlic, a handful of parsley, salt and saffron. Grind or mince well.

4. 4

   Cut the monkfish into slices.

5. 5

   In a pan, put about 4-5 tablespoons of oil and sauté the minced garlic a little. Add the monkfish and mix for a couple or three minutes.

6. 6

   Add the crushed tomato and let it sauté a little. Add the rice, turn it around and add the turmeric. Mix.

7. 7

   Add the wine and let the alcohol evaporate.

8. 8

   Cover the rice with the broth. Cook 3-4 minutes on high heat and then about 15 minutes on medium heat, until the rice is to taste. Add more or less broth depending on whether you want broth or sequito.

9. 9

   Once ready, turn off the heat and cover the pan with a cloth. Rest 3 minutes before serving.