Preparation

1. In a pan with water seasoned with a little salt, cook the monkfish. When it is cooked, place it on a plate, let it cool, remove the skins and bones and break it into pieces. Reserve the cooking water.
2. In another pan, place the oil, the peeled tomatoes, the chopped onions, the chopped garlic and the bay leaf. Let it cook on low heat until the tomato starts to be undone. Stir occasionally.
3. Add the peppers cut into strips, stir, add the rice, the pieces of monkfish and a little salt and pepper. Stir, pour the cooking water (twice the volume of the rice), bring to a boil and cook for about 10 to 12 minutes.
4. When the rice is cooked, turn off the heat, sprinkle with chopped coriander, cover the pan and let stand for about five minutes.

Ingredients

  • - 700 g of monkfish
  • - 350 g of rice
  • - 50 ml of olive oil
  • - 3 garlic cloves
  • - 2 medium onions
  • - 1/2 red pepper
  • - 1/2 green pepper
  • - 4 medium ripe tomatoes
  • - 1 bay leaf
  • - Coriander (to taste)
  • - Pepper (to taste)
  • - Salt (to taste)