Creamy Fish Rice Recipe

 Creamy Fish Rice Recipe

Creamy Fish Rice Recipe

Ingredients

(Serves 4):

400g fish fillet (e.g., hake, monkfish, or other firm white fish)

300g rice (preferably white or Carolina)

1 medium onion, chopped

2 cloves garlic, chopped

2 ripe tomatoes, peeled and chopped (or 200g crushed tomatoes)

1 red or green bell pepper, cut into strips (optional)

100ml white wine (optional)

1.2L fish stock or water

2 tablespoons olive oil

1 bay leaf

Salt and pepper to taste

Fresh cilantro or chopped parsley to finish

Juice of half a lemon (optional)

Preparation:

Preparing the fish:

Season the fish fillets with salt, pepper, and a little lemon juice (if using). Set aside.

Sauté the ingredients: In a large saucepan, heat the olive oil and sauté the onion and garlic until golden. Add the paprika (if using) and tomatoes, cooking for 5 minutes until a sauce forms.

Add the liquid:

Add the white wine (if using) and let it evaporate for 2 minutes. Add the fish stock (or water) and the bay leaf. Season with salt and pepper. Bring to a boil.

Cook the rice: Add the rice to the pan, stir well, and cook over medium heat for about 10 minutes.

Add the fish:

Place the fish fillets over the rice, stirring constantly to avoid breaking up the fish. Cook for another 5-7 minutes, until the fish is cooked through and the rice absorbs the liquid, achieving a creamy texture (like risotto, but more liquid, as is typical for Portuguese fish rice).

Finish:

Remove from heat, season with salt, and sprinkle with cilantro or chopped parsley. Serve hot, accompanied by a green salad or cooked vegetables.