Monk-Fish Rice with Mussels Recipe

1. Dice the monkfish and cook in boiling water seasoned with salt and parsley (to taste) for about 5 minutes or until it turns white.
2. Pass the cooking broth through a net strainer and set aside.
3. Sauté the onion and garlic in olive oil, when the onion is translucent add the chilli pepper, the tomato and the wine.
4. Let it evaporate a little and then add twice as much of the hot broth then the amount of rice.
5. Add the rice and green pepper as soon as the stock boils.
6. Halfway through cooking, add the monkfish and mussels (without defrosting) and cook on low for about 10 minutes.
7. Remove from the heat, let it stand a few minutes, sprinkle with the chopped coriander and garnish with some previously cooked mussels.

Recipe & Photo Credit: cigala.pt