Monkfish with Rice and Shrimp (Arroz de Tamboril com Gambas)

Portuguese Monkfish with Rice and Shrimp, also known as Arroz de Tamboril com Gambas, is a very typical and traditional seafood dish in Portuguese cuisine. Our cuisine is known best both for our spices and our rich and flavorful seafood, and this dish exemplifies that fact perfectly. Monkfish, shrimp, and some long grain rice are the perfect ingredients for absorbing rich flavor and spice, which is what makes this dish unbelievably popular and delicious.

The archetypal Portuguese wet rice, flavoured by a rich prawn stock is a must in any coastal restaurant. The capacity for producing a perfect arroz de camarão can make or break a chef’s reputation. As with most prawn and shrimp dishes, the secret is to extract as much flavour as possible from the shells and heads. To cook with shelled shrimp meat is no more than an allusive reference to the unique taste of this remarkable seafood. This recipe achieves its richness and flavour through the preparation of a stock used to cook the rice.

To Make the Stock

Shell and devein the shrimp. In a large pot, fry the shells in hot butter for 3 or 4 minutes then add 2 cups of water and simmer for 10 minutes.

Monkfish with Rice and Shrimp (Arroz de Tamboril com Gambas)
from https://easyportugueserecipes.com/

1 pound diced monkfish
10 medium sized shrimps
1 cup long-grain rice
1 onion chopped
3 cloves garlic chopped
2 tablespoons olive oil
1 ripe tomato chopped
1 pepper chopped
1 bay leaf
1/2 cup white wine
1 teaspoon paprika
1 bouillon cube fish
Salt and pepper to taste
Parsley / Coriander to taste
[3/4 cup reduced shrimp stock]

In a saucepan, place the olive oil, chopped onion, chopped garlic, chopped pepper, paprika, chopped tomatoes and let them simmer on medium heat for 2-3 minutes.

Then add the bay leaf, the fish bouillon cube, a bit of chopped parsley or coriander, a pinch of salt and pepper and the white wine.

Add the monkfish and prawns to the saucepan and bring it to a boil.

Now add the rice and 3/4 cup water [use shrimp stock instead] and leave to boil over 10 minutes, until the rice is done.

Once its ready, pour it in a large bowl and cover with parsley or coriander and serve while hot