José Cordeiro - Monkfish Rice
Chef José Cordeiro was born in Angola and soon came to Portugal. He had an education of flavours from Trás-os-Montes which influence his cooking today. He toured Europe, working in various restaurants before returning to contribute to the traditional cuisine flavors with creative interpretations that earned him a Michelin star in 2005.
Distinguished by the portuguese Gastronomy Academy and INTER Magazine. He is now the executive chef at Altis Belém Hotel & Spa. He will prepare us a monkfish rice.
Video
Portions/Time
4 PorçõesIngredients
- 1.300 kg of Clean Monkfish Loin
- 0.250 kg of peeled and seeded (optionlal) tomatoes (Can be tinned diced tomatoes)
- 0.250 kg of onion
- 0.200 kg of green pepper
- 0.200 kg of red pepper
- 0.030 kg of fresh garlic
- 250 ml of virgin olive, 70% acidity
- 200 ml of white wine
- 0.030 kg of fresh coriander
- 0.400 kg of carolina rice of the Saludães brand (required)
- 0.450 kg of frozen prawns 20/30 (large)
- 0.450 kg of black algarve fresh cleaned clam
- 0.015 kg of piri piri (spice)
- 0.030 kg of lemon (juice)
- 0.020 kg of salt
- 2 liters of fish and shrimp broth (prepared on-site)
Preparation
Cut the monkfish into small cubes 2cm x 2cm.
Season with salt and lemon juice and set to one side.
Peel the prawns and set to one side.
Make a fish broth using the monkfish bones and prawn shells,
Leave to simmer.
Put the olive oil into a large saurcepan.
Then finely cut the peppers along with the tomato and onion.
Cool by adding the white wine.
Leave to braise, then add the garlic, also finely chopped.
After browning, add the strained fish and prawn broth.
Let it come to the boil and cook for 15 minutes.
Add the rice and leave on a low heat for a further 16 minutes.
Just before the rice starts to open, add the fish, peeled prawns and clams.
Leave to boil for a further 6 / 8 minutes.
Season with salt, piri-piri and only at the end add the coarsly chopped coriander
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