Ingredients (for 2 people):

300 g of deboned and diced monkfish and 10 king prawns

1 cup of long-grain rice

1 medium-sized onion and 3 cloves of garlic chopped

2 tbsp of olive oil

1 ripe tomato and 1 pepper chopped (mixed red and green for colour)

1/2 cup of white wine and 3/4 cup of water

1 tsp of paprika, 1 fish cube

Salt, mixed pepper and parsley (or coriander) to taste

Method:

1) In a saucepan, add the olive oil and all the chopped ingredients and let them simmer on medium heat for 2 to 3 minutes.

2) Add the fish cube, a bit of chopped parsley or coriander, a pinch of salt, pepper and paprika and the white wine and bring to the boil.

3) After a couple of minutes, reduce the heat and add the rice, the monkfish and the water and leave to boil over 10 minutes or so, until the rice is cooked, adding the prawns for the last 5 minutes.

4) Once the rice is cooked but still creamy, pour it all in a large bowl and sprinkle with parsley or coriander and serve while hot.

Mónica Machado is an English into European Portuguese translator, specialised in Oil and Gas, Mining and Geology, Environment, Hydroelectric Power, Renewables, HSE, Shipping and Business Legal Areas, working for Portugal and Portuguese-speaking African countries, such as Angola, Cape Verde, Guinea-Bissau, Mozambique and Sao Tome and Principe.

Picture from Pescanova