Monkfish with white wine and rice

by Paulo Fortes,
   
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  • 300g monkfish
  • 1 chopped onion
  • 3 chopped garlic
  • 2 chopped tomatoes (without skin)
  • 2 leaves of barley
  • 1dl white wine
  • 1tsp concentrated tomato paste
  • ½tsp of Noilly Prat
  • ½tsp Pernod
  • Salt (to taste)
  • 2 cups rice
  • 8 cups of fish stock
  • Coriander

Sauté the onions, garlic and tomatoes and mix the white wine until the sauce begins to thicken.

Add the monkfish, the fish stock and the rice and boil it 5 minutes at a low level.

Then take the pot from the oven and add the Noilly Prat, the Pernod and salt to taste.

Place the pot again in the oven and let it cook for 15 minutes at a low level until the rice is boiled.

Chop the coriander on top the dish as decoration and serve the rice immediately.
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