Arroz de Tamboril
An elegant Portuguese seafood rice dish featuring tender monkfish nestled in a fragrant saffron and tomato broth with peas. A restaurant-quality dish that's surprisingly approachable.
Ingredients
- 6 tbsp olive oil
- 1.5 lbs monkfish fillets, cubed
- 1/2 cup yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1/2 cup canned tomato puree
- 6 oz dry white wine
- 4 cups fish broth
- 2 cups Arborio rice
- 1/4 tsp saffron threads
- 1 cup frozen peas
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
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1
Warm the 4 cups fish broth in a saucepan and dissolve the 1/4 tsp saffron threads in it. Set aside.
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2
Season the 1.5 lbs cubed monkfish fillets with 1/2 tsp salt and 1/4 tsp black pepper.
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3
Heat 6 tbsp olive oil in a large risotto pot or wide shallow pan over medium-high heat. Sear the monkfish for 2-3 minutes on each side until golden. Remove and set aside.
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4
In the same pot, reduce heat to medium. Saute the 1/2 cup finely diced yellow onion until softened, about 3 minutes.
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5
Add 4 minced garlic cloves and cook for 1 minute. Stir in 2 tbsp tomato paste and cook for 1 minute.
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6
Add the 2 cups Arborio rice and stir to coat with the oil, about 2 minutes.
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7
Deglaze with 6 oz dry white wine, stirring until mostly absorbed, about 2 minutes.
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8
Add the warm saffron 4 cups fish broth 1 cup at a time, stirring frequently and waiting for liquid to be mostly absorbed before adding more, about 20-25 minutes.
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9
Stir in 1/2 cup canned tomato puree halfway through the broth additions.
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10
When the rice is nearly tender, return the monkfish to the pot, nestling it into the rice. Add the 1 cup frozen peas and cook for 5 more minutes until the monkfish is cooked through (internal temperature 145°F).
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11
Adjust seasoning and serve garnished with 2 tbsp chopped fresh parsley.