Monkfish & Shrimp Rice

How to make Monkfish and Shrimp Rice.

Ingredients: Serves 4

For the rice:

  • 1 lb (454 g) large raw shrimp with or without the heads
  • 2 lbs (908 g) monkfish, cut into cubes
  • 4 cups (946 ml) shrimp stock
  • 3 medium Roma tomatoes, peeled, seeded and finely chopped
  • 1 red bell pepper, finely chopped
  • 1 medium to large onion, finely chopped
  • 3 cloves garlic, minced 
  • 1½ cups vinho verde
  • ½ cup (118 ml) olive oil
  • 2 tablespoons piri piri sauce
  • 1½ cups Portuguese Carolino rice
  • 2 bay leaves
  • 10 sprigs parsley, leaves separated from stems and finely chopped; stems saved for shrimp stock
  • 10 sprigs cilantro, leaves separated from stems and finely chopped; stems saved for shrimp stock
  • Salt, to taste
  • Pepper, to taste

For the shrimp stock:

  • Shrimp shells and heads, reserved from shelling the shrimp
  • 1 onion, chopped
  • Coriander and parsley stalks
  • 1 tablespoon salt
  • 4 cups (946 ml) water


  1. Peel and remove the heads and shells from the shrimp.
  2. Refrigerate cleaned shrimp for later use.
  3. Place shrimp heads and shells in a medium saucepan.
  4. Add 4 cups of water, salt, chopped onion, coriander and parsley stalks.
  5. Bring to a boil, reduce heat and simmer for 20 minutes.
  6. Turn off heat and set aside for a least 20 minutes.
  7. Strain when ready to use, discarding solids.
  8. In a separate large saucepan, heat olive oil and gently fry the onions for 10 minutes.
  9. Add rice and sauté until ends become opaque and grains are thoroughly coated in oil.
  10. Add the bell pepper, tomatoes, bay leaves, garlic, 3 tablespoons each of chopped parsley and coriander.
  11. Continue sautéing for another 3 minutes.
  12. Then add the garlic, piri piri sauce and vinho verde.
  13. Cook for approximately 5 minutes, stirring often.
  14. Stirring is important to prevent the rice from sticking to the pan bottom and also to loosen starch on rice surface to create the characteristic maladrinho creaminess.
  15. Adjust salt and pepper to taste and continue cooking for another 5 minutes.
  16. After the rice has cooked for 10 – 15 minutes and is partially cooked, add the monkfish pieces.
  17. The monkfish will take approximately 5 minutes to cook.
  18. Taste the rice and if it is slightly al dente, stir in shrimp and cook for a few minutes until the shrimp turn pink.
  19. Serve immediately, ladling one or two scoops of rice and seafood into deep bowls.
  20. Garnish with the remaining chopped parsley and cilantro.
  21. Serve with a bowl of piri piri sauce for added heat.
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