Brothy monkfish and pea rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Rice short-grain, dry 200 g
- Monkfish trimmed, boneless 500 g
- Fish stock 1.2 litres 1200 g
- Leek 120 g
- Spring Onion 240 g
- Carrot 200 g
- Peas shelled 100 g
- White wine 75 ml 75 g
- Extra virgin olive oil 35 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Wash and chop the leek and spring onions. Peel and finely dice the carrots. Soften everything in the oil over medium-low heat for 10–12 minutes.
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Add the rice, pour in the white wine and boil for 2 minutes. Add the hot fish stock and simmer gently for 12 minutes.
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Cut the monkfish into 2–3 cm cubes and season with pepper. Add it with the peas and cook for another 6–8 minutes until the fish is opaque and flakes easily and the rice is tender.
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Taste, adjust the salt and finish with chopped parsley. Divide immediately between four deep plates.
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