Portuguese Fish Rice

Arroz com peixe

Ingredients13

• firm white fish fillets600 g
• short-grain rice300 g
• onion1
• garlic3 cloves
• ripe tomatoes2
• olive oil4 tbsp
• dry white wine100 ml
• fish stock700 ml
• bay leaf1
• flat-leaf parsley2 tbsp
• salt1 tsp
• black pepper1/2 tsp
• lemon1

Method

1. Cut the fish into large chunks, season with salt and pepper, and set aside. Finely chop the onion and garlic, peel and dice the tomatoes, and chop the parsley.
2. Warm the olive oil in a wide pot over medium heat. Soften the onion for about 8 minutes, then add the garlic and cook for 1 minute.
3. Stir in the tomatoes and bay leaf and cook until the tomato breaks down, about 5 minutes. Add the wine and let it reduce briefly.
4. Add the rice and stir to coat. Pour in the hot fish stock, season lightly, and simmer uncovered for about 10 minutes, stirring once or twice.
5. Nestle the fish into the rice, cover, and cook gently for 8 to 10 minutes until the rice is tender and the fish is just cooked through.
6. Discard the bay leaf, rest for a few minutes, then finish with parsley and a squeeze of lemon.