Steamed rice with monkfish and prawns

Almost all of us like sushi, but that does not mean that sometimes we are up to the point of seeing so much seaweed roll and so much mountain, almost always with the same fish on top. There is a lot of life beyond tuna and salmon, and lots of fish and cooking perfectly compatible with rice, beyond the bom japo that has swept us like a tornado for too long.

Well, let's go to the mess: the thing is to make a steamed rice, with a trick that will never make you want to make the rice any other way. We exclude from this equation the paella or the broth rice when considering them the holy grail of the rice dishes, that is said. In this case you can use the fish you have on hand: in our case it was a little monkfish and some prawns.

Once we reveal the mystery of cooking, the only trick left to this recipe, which will give it an unmistakable flavor, is the broth. For that, it is best to be homemade, and the freezer will be our best spiritual reserve every time a good purchase in the fish market gives us to make a fumet. If you do not have this bullet in the bedroom and you are going to resort to the tetrabrik aid (or glass, if any, there is one), no cutlery when you buy it: 90% of a rice is the broth used to cook it, we warn.


Set the mobile timer to measure the cooking time of the rice.


For two

  • 200 g of rice pump
  • 300 g of rock fish stock
  • A small monkfish tail (150 gr)
  • 4 prawns
  • 4 cherry tomatoes
  • 1 garlic
  • 1 small piece of ginger
  • ½ red onion
  • 1 scallion stalk
  • Olive oil
  • Salt
  • Black pepper


  1. Put the rice and the broth in a saucepan or small pot. Cover and put on high heat. Do not remove the rice so that it does not release starch and cakes.

  2. Once it boils -when the lid tries to rise-, lower the heat and leave at least 3 minutes. It is important to never lift the lid. Turn off and let the rice stand without uncovering for 13 to 15 more minutes. The accuracy of the weather will depend on the type of rice and the hardness of the water we use.

  3. In a skillet sauté the garlic and ginger finely cut with a little olive oil, add the monkfish cut into small pieces and the peeled prawns. Salpimentar and saute a couple of minutes without the fish is passed.

  4. Arrange the rice and sauteed fish on a plate. Garnish with red onion in julienne, cherry tomato and the stem of a cut onion.

Video: Rick's Monkfish Rice Dish - Rick Stein's Spain - Episode 3 - BBC Two (April 2020).

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