Dinner Party · Portuguese
Arroz de Tamboril
A luxurious monkfish stew where the rice absorbs the tomato and fresh herb base.
Why This Works
Monkfish provides a firm, lobster-like texture that withstands the poaching process without flaking, while the starch released from the short-grain rice naturally thickens the fish stock into a luxurious, creamy broth. By concentrating the tomato and garlic base before adding the liquid, we build a deep umami profile that defines this classic Portuguese stew.
The Upgrade
Add a pinch of saffron to the stock for an added layer of aroma and golden color.
Chef's Secret
Michelin TechniqueThe tomato base (refogado) is the heart of Portuguese cooking; don't rush it—it must be dark red and dry before adding the rice.
Ingredients
Total time including resting: 45 min
Directions
Heat olive oil in a large heavy-bottomed pot over medium heat, then sauté the onion and garlic until translucent.
5 minStir in the grated tomatoes and bay leaf, cooking until the moisture evaporates into a deep, concentrated paste.
8 minAdd the rice to the pot, stirring constantly to coat each grain thoroughly in the tomato-aromatic base.
1 minPour in the white wine, scraping the bottom of the pot, and cook until the liquid has almost completely reduced.
2 minAdd the hot fish stock, bring to a gentle simmer, and cook until the rice reaches an al dente texture.
15 minGently nestle the monkfish pieces into the rice, cover the pot, and poach until the fish is firm and opaque.
8 minRemove from heat, fold in the fresh parsley, and adjust seasoning, ensuring the final dish maintains a loose, soupy consistency.
1 minWine Pairing
Arinto
White Wine
The BottleEsporão Bico Amarelo
Arinto is known for its bracing acidity, which cuts through the tomato-herb base of the monkfish stew. It highlights the sweetness of the fish while balancing the starchiness of the rice.
Nutrition per Serving
410
calories
32g
protein
55g
carbs
6g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sautéed Spinach with Lemon
Fresh spinach wilted with lemon juice keeps the meal light and vibrant.
Ingredients
Directions
Heat the olive oil in a large sauté pan or wok over medium-high heat.
Add the sliced garlic and sauté for 30 seconds until fragrant and pale golden.
Increase heat to high and add the spinach in batches, tossing constantly with tongs to ensure even wilting.
Cook for approximately 2 minutes until just wilted but still bright green.
Remove from heat immediately, toss with fresh lemon juice, sea salt, and black pepper.
Transfer to a warmed serving dish and serve immediately to maintain texture and color.
Side Dish
Garlic Toast Points
Rub warm toasted baguette slices with raw garlic to provide a crunchy vessel for the monkfish stew.
Ingredients
Directions
Preheat the oven to 400°F.
Slice the baguette into 1/2-inch thick bias-cut rounds.
Whisk the butter and olive oil together, then brush lightly onto both sides of each bread slice.
Arrange on a wire rack set over a baking sheet and toast for 8 to 10 minutes until golden and crisp.
Remove from the oven and immediately rub the rough surface of each toast point with the whole garlic clove.
Finish with a light sprinkle of sea salt and serve warm.
Member Reviews
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Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.