Rice With Shrimp And Monkfish Recipe

Name: Rice With Shrimp And Monkfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 monkfish pack, diced; shrimp to taste; 50 milliliters olive oil; 1 onion; 1 garlic clove; 1 bay leaf; 1 tomato large ripe; 1 red pepper; 1 1/2 cups long grain rice; 1/2 cup dry white wine; 1 sprig parsley; 1 bouillon cube seafood, or similar; salt; hot pepper; 1 shellfish broth tbp prepared; 1 sprig coriander

Servings: persons

1 tablespoon coriander seeds
1 monkfish pack, diced
shrimp to taste
50 milliliters olive oil
1 onion
1 garlic clove
1 bay leaf
1 tomato large ripe
1 red pepper
1 1/2 cups long grain rice
1/2 cup dry white wine
1 sprig parsley
1 bouillon cube seafood, or similar
salt
hot pepper
1 shellfish broth tbp prepared
1 sprig coriander

1
Heat water in a pan and bring to a boil.
2
Season with a pinch of salt and coriander seeds.
3
Add monkfish and shrimp and cook for 3 minute in boiling water.
4
Remove from pan with a slotted spoon and set aside.
5
Save the cooking water.
6
In another pan, heat olive oil and saute chopped onion, whole garlic clove and bay leaf.
7
Peel tomatoes, remove seeds and add to pan.
8
Cut peppers into strips and add to pan.
9
Saute for 2 minutes and add rice.
10
Cook rice until water evaporates.
11
Deglaze pan with wine and let it evaporate.
12
Add parsley, fish broth and 3 1/2 cups fish cooking water.
13
Simmer for about 10 minutes.
14
Add cooked shrimp and monkfish.
15
Mix gently with a fork or by shaking the pan.
16
Season to taste.
17
When rice grains are al dente, season with a pinch of hot pepper.
18
Dissolve 1 tablespoon seafood broth in 1/2 cup fish cooking water and add to rice mixture.
19
Mix carefully and bring to a boil for 1-2 minutes.
20
Remove from heat.
21
Sprinkle with chopped cilantro and serve immediately.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 monkfish pack, diced, shrimp to taste, 50 milliliters olive oil, and more.

Yes, Rice With Shrimp And Monkfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice With Shrimp And Monkfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions