Arroz de Tamboril (Portuguese Monkfish Rice)

• 3 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 500 g Tomato, ripe
• 2 pieces Bay leaves
• 150 ml Dry White Wine
• 1.2 liters Fish stock, hot
• 300 g Bomba rice
• 500 g Monkfish, boneless
• 20 g Fresh coriander
• 1 piece Lemon

1. Put the olive oil in a large pot over medium heat. Finely chop the onion and pepper, then add them with the salt and pepper and cook for 8 to 10 minutes until softened and lightly golden.
2. Crush the garlic and stir it in for 1 minute until fragrant. Stir in the paprika, then grate the tomatoes on a box grater (discarding the skins) and add the pulp to the pot.
3. Add the bay leaves and cook for 6 to 8 minutes, stirring occasionally, until the tomato mixture thickens and turns a deeper red. Pour in the wine and simmer for 2 minutes to cook off the alcohol.
4. Add the hot fish stock and bring to a lively simmer. Stir in the rice and cook for 12 minutes, stirring now and then so it does not catch on the bottom.
5. Cut the monkfish into bite-sized pieces and add to the pot. Simmer for 6 to 8 minutes until the fish is opaque and the rice is tender, adding a splash more stock if you want it soupier.
6. Take off the heat and remove the bay leaves. Roughly chop the coriander and stir most of it through, then squeeze in lemon juice to taste and serve with the remaining coriander on top.

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