Portuguese monkfish rice, also known as Arroz de Tamboril, is one of the most comforting fish dishes in Portuguese cuisine. This recipe combines tender monkfish with flavorful rice cooked in a rich tomato, onion, garlic sauce, resulting in a rustic and deeply satisfying meal.
This recipe is famous for its rich flavor, creamy texture, and fresh coriander finish. Many Portuguese versions include shrimp, clams, or mussels to add more flavor and richness to the dish. Monkfish is especially popular because of its firm texture and delicate taste.
Whether you’re searching for an authentic Portuguese seafood recipe or a simple, flavorful rice dish, this traditional monkfish rice (Arroz de Tamboril) is perfect for family meals, easy weeknight dinners, or special occasions.
If you enjoy simple, traditional, and comforting rice dishes, you should definitely try this creamy Portuguese Octopus Rice, an easy Chicken and Rice Stew, or a classic Portuguese Rice and Beans. Each recipe is easy to prepare and perfect for everyday meals or special occasions, bringing authentic Portuguese home cooking straight to your table.
Ingredients for Portuguese Monkfish Rice
Here you'll find all the ingredients needed to make this recipe:
- Monkfish - The main ingredient of the dish. Monkfish has a firm, meaty texture that absorbs the flavors of the sauce and rice broth.
- Medium-grain rice - Medium-grain rice absorbs all the flavors, creating a slightly creamy texture, very typical of traditional Portuguese rice dishes.
- Olive oil - Is the base of the dish's flavor. It is used for cooking the tomatoes and onions.
- Garlic and onion - Ingredients that add flavor to the sauce.
- Red pepper and green pepper - They add flavor and color to the dish.
- Fresh tomatoes - They create the rich base of the dish. They add flavor and color, breaking down into a sauce that gives the rice its characteristic taste and moisture.
- Bay leaf - Adds a subtle aroma during cooking.
- Coriander - Used at the end to add freshness.
- Pepper - Adds mild spicy touch to the dish.
- Salt - Essential for seasoning and enhancing the natural flavors of the monkfish, vegetables, and rice.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Portuguese Monkfish Rice (Arroz de Tamboril)
Step 1: Cook the monkfish in a saucepan with water seasoned with salt, a small onion, and a bunch of fresh coriander. Once the fish is fully cooked, transfer it to a plate and let it cool slightly.
Step 2: Carefully remove the skin and bones, then flake the monkfish into small pieces. Strain and reserve the cooking water to use later in the rice.
Step 3: In another saucepan, add the olive oil, peeled tomatoes cut into small pieces, chopped onion, chopped garlic and the bay leaf. Stir gently with a wooden spoon and cook over low heat until the tomatoes begin to soften and break down, stirring occasionally.
Step 4: Add the peppers cut into thin strips, the rice and monkfish pieces. Season with a little salt and pepper. Stir well, pour in the cooking water (about twice the volume of the rice), and bring to a boil over medium-high heat. Once it starts boiling, reduce to low heat and cook for 10 to 12 minutes, stirring occasionally, until the rice is tender.
Step 5: Once the rice is fully cooked, remove the pan from the heat. Sprinkle with chopped coriander, gently stir if desired, and serve immediately while hot.
Tips for Portuguese Monkfish Rice
• Don’t overcook the monkfish: Monkfish becomes rubbery if cooked too long.
• Choose the right rice: Medium-grain rice creates a creamier texture, perfect for this recipe.
• Finish with chopped fresh coriander for brightness and freshness.
• Let the rice rest for about 5 minutes after cooking so that it absorbs more flavor and creaminess.
• Use fresh, ripe tomatoes for a richer sauce base compared to canned alternatives.
• Serve immediately. monkfish rice is best enjoyed hot while the rice is still creamy.
FAQs
What is monkfish rice?
Monkfish rice, also known as Arroz de Tamboril, is a traditional Portuguese seafood dish made with monkfish, rice, tomatoes, onions, garlic, peppers, olive oil, and fresh coriander cooked in a flavorful broth.
Can I use another fish instead of monkfish?
Absolutely. You can substitute monkfish with cod, hake, or dogfish.
What type of rice is best for monkfish rice?
Medium-grain or long-grain rice. Medium-grain rice absorbs more flavor and creates a creamier texture.
Can I add seafood to this recipe?
Absolutely. Many Portuguese versions include shrimp, clams, or mussels to add more flavor and richness to the dish.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 1-2 days.
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Portuguese Monkfish Rice (Arroz de Tamboril)
Portuguese monkfish rice, also known as Arroz de Tamboril, is one of the most comforting fish dishes in Portuguese cuisine. This recipe combines tender monkfish with flavorful rice cooked in a rich tomato, onion, garlic sauce, resulting in a rustic and deeply satisfying meal.
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- 700 grams (1 1/2 pounds) monkfish
- 250 grams (1 1/4 cups) medium-grain rice
- 50 ml (1/4 cup) olive oil
- 3 cloves of garlic
- 2 medium onions
- 1 small onion to cook the fish
- 1/2 red pepper
- 1/2 green pepper
- 2 medium ripe tomatoes
- 1 bay leaf
- Coriander (to taste)
- 1/2 teaspoon pepper
- Salt (to taste)
- Cook the monkfish in a saucepan with water seasoned with salt, a small onion, and a bunch of fresh coriander. Once the fish is fully cooked, transfer it to a plate and let it cool slightly.
- Carefully remove the skin and bones, then flake the monkfish into small pieces. Strain and reserve the cooking water to use later in the rice.
- In another saucepan, add the olive oil, peeled tomatoes cut into small pieces, chopped onion, chopped garlic and the bay leaf. Stir gently with a wooden spoon and cook over low heat until the tomatoes begin to soften and break down, stirring occasionally.
- Add the peppers cut into thin strips, the rice and monkfish pieces. Season with a little salt and pepper. Stir well, pour in the cooking water (about twice the volume of the rice) and bring to a boil over medium-high heat. Once it starts boiling, reduce to low heat and cook for 10 to 12 minutes, stirring occasionally, until the rice is tender.
- Once the rice is fully cooked, remove the pan from the heat. Sprinkle with chopped coriander, gently stir if desired, and serve immediately while hot.
