Monkfish stew with turmeric rice
Instructions
Clean the anglerfish, cut it into pieces and lightly sprinkle with flour.
Finely chop the onions and flavour in a pan with two tablespoons of olive oil and a knob of butter, lay the fish and let stand for 2 minutes.
Sprinkle with a glass of white wine and let evaporate.
The orange peels and lemon cut into julienne strips, ginger, salt, pepper and a few drops of tabasco.
Cook for 10 minutes.
When cooked, add the peeled tomatoes, stripped of seeds and cut into cubes, chopped parsley.
Pour the rice in a pot, cover with cold salted water and add the turmeric powder in the amount necessary to make the yellow water.
Cover and cook for 15 minutes.
Drain the rice, place ben shelled on the serving dish, spread on the surface some butter flakes and serve with hot fish stew.
Accompanying wines: Sauvignon Colli Orientali Del Friuli DOC, Torgiano Chardonnay DOC, Fiano Di Avellino DOC.
Ingredients and dosing for 6 persons
- 900 g of monkfish (angler fish)
- 200 g of rice
- 1 orange
- 2 onions
- 1 tomato
- 1 lemon
- 1 small ginger root
- Few drops of tabasco
- Parsley
- Flour
- 1 glass dry white wine
- Turmeric powder
- Butter
- 2 tablespoons of olive oil
- Salt
- Pepper