Seafood rice with Anglerfish

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  • 600 gr of monkfish
  • 0.5 kg of shrimp
  • 0.5 kg of cockles
  • 400 gr of rice
  • 1 dl of olive oil
  • 2 onions
  • 4 cloves of garlic
  • 2 ripe tomatoes
  • 1 dl white wine
  • 1 small sprig of parsley
  • salt
  • chili


Dive into the cockles of sea water, or salt water, to remove the sand and let stand a few hours. Tomorrow-if the tabret, and cut slices more or less regular, leaving a little cold water.

It takes to heat a container with water and add the shrimp, and can take advantage of the same water to open up the economy. Peel the shrimp, reserving some integers, and withdraw the brains of the economy, passing and keeping the cooking water.

However, sting-if finely garlic and onions, escaldam the tomatoes and remove them with the skins and seeded, cut into small cubes.

It takes a pot on the stove with the olive oil, you leave it to warm up, get together the garlic and onions, and let it cook a pouco.Junta the tomatoes, stir well, and refresh yourself with white wine, leaving reduce.

Place within the pieces of anglerfish, add the rice and is complete with a little of the broth from the cooking of seafood, joins the bay and the sprig of parsley, season with salt and piri-piri, and let bake.

When you are almost cooked join seafood, rectificam the spices and leaves-if you have finished cooking, taking care to leave a rice on the run, or is, with enough broth to boiling once ready.

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