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Chef's Notes: Tips:
Portuguese fishermen coming back from a hard day’s work at sea created this dish. They wanted something that would warm them and satisfy their hunger. Arroz de Tamboril did just that. It is also a dish that can be made in a short amount of time and at a low cost. Tamboril, or monkfish, with its succulent, firm texture
and fine, slightly sweet flavor, invites comparison with other “luxury” seafoods such as lobster and scallops. After making this dish, you’ll see why it is so popular and a perfect comfort food.
Ingredients:
16 oz. monkfish
8 shrimp
1 cup rice
1/2 onion, chopped
2 garlic cloves, peeled and chopped
2 tablespoons olive oil
1 large tomato, diced
1 teaspoon cognac
1 lime
2 sprigs fresh cilantro (or to taste)
Salt, pepper and hot sauce to taste
Procedure:
Cut monkfish to desired size, and boil it in 2 quarts of water with salt to taste, for 5 minutes. Remove the monkfish and place the water to one side. In a saucepan, mix in the olive oil, chopped garlic, chopped onions, and diced tomato. Simmer for 5 minutes, stirring occasionally. Add 4 cups of the water previously saved in the saucepan, together with the other ingredients, and let boil on high. Add one cup of rice, cover, and cook on low heat for 15 minutes. Add the teaspoon of cognac, shrimp and monkfish and continue to cook for 3 minutes. Add salt, pepper and hot sauce to taste. Turn off heat, squeeze lime juice into the saucepan, and add chopped cilantro. Stir and plate.
Restaurant: O’Porto, 2074 Park Street, Hartford, CT, USA
Recipe Type: Authentic
Submitted By: Chef Adelino De Sousa
Recipe Author: Chef Adelino De Sousa
Original Photograph By: Chef Adelino De Sousa/pictures.dealer.com
Photograph Retouched By: Recipe Spy
Recipe Source: https://pictures.dealer.com/hoffmanauto/45818e5c40463872016f8834c7e99382.pdf
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