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 Portuguese Monkfish Rice (Arroz de Tamboril) – A Creamy Seafood Classic

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Portuguese Monkfish Rice (Arroz de Tamboril) – a rich, flavorful seafood rice dish from Portugal featuring tender monkfish chunks cooked in a aromatic tomato and bell pepper broth with short-grain rice. This one-pan meal is comforting, elegant, and absolutely delicious!

Ingredients

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  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 cup yellow onion, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 1 pint cherry tomatoes, halved and seeded
  • 8 garlic cloves, sliced
  • 1 1/2 tsp smoked paprika
  • 2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red chili flakes
  • 1 bay leaf
  • 1 cup short grain rice (Carolino, Arborio, or similar)
  • 1 cup dry white wine
  • 3 1/2 cups seafood stock, divided
  • 24 oz monkfish loin, cut into 2-inch chunks
  • 1 cup cilantro leaves, diced
  • Zest of 1 lemon, plus wedges for serving

Instructions

  1. Dry monkfish pieces with paper towels and season with salt and pepper; set aside.
  2. Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add onion, bell peppers, cherry tomatoes, and garlic; sauté 3 minutes.
  3. Add smoked paprika, salt, pepper, chili flakes, and bay leaf; toss 1 minute.
  4. Add rice and coat with the vegetable mixture. Add white wine and cook 2 minutes until mostly absorbed. Add 2 1/2 cups seafood stock, bring to boil, then reduce to low and simmer 20 minutes.
  5. Add remaining 1 cup stock, lemon zest, and monkfish; cover and cook 10 minutes. Test fish for doneness.
  6. Stir in cilantro gently and serve with lemon wedges, crusty bread, or hot sauce.

Notes

  • Monkfish has a firm, lobster-like texture – do not overcook or it becomes tough.
  • Carolino rice is traditional Portuguese short-grain rice; Arborio works beautifully as a substitute.
  • Use a good quality seafood stock for the deepest flavor.
  • For extra richness, finish with a drizzle of olive oil before serving.
  • Leftovers can be refrigerated for up to 2 days – add a splash of stock when reheating.

Find it online: https://cookyaura.com/portuguese-monkfish-rice-arroz-de-tamboril-a-creamy-seafood-classic/