Monkfish stew with turmeric rice

Cooking time: 40 min
Difficulty: easy
Spezzatino coda rospo

Lightly dust the monkfish with flour. Heat the olive ooil and 25 g /1 oz of the butter in a pan, add the onions and cook over a low heat, stirring occasionally, for 5 minutes. Add the fish and cook, stirring, for 2 minutes, then add the wine and cook until it has evaporated. Add the orange and lemon rind, ginger and Tabasco, season with salt and pepper and cook for a further 10 minutes, then add the tomanto and parsley. Meanwhile, put the rice in a pan, add cold water to cover, a pinch of salt and enough turmeric to turn the water bright yellow. Bring to the boil, cover and simmer for 15 minutes. Drain the rice, spread it out well on a warm serving dish, dot with the remaining butter and serve with the hot fish stew.


Coll. (2010), "The Silver Spoon", Phaidon, 619

Suggested wine
Ronco Bain
Ticino DOC Sauvignon
Fr. 19.50

Serves 6

  • 900 g / 2 lb monkfish fillets, cut into chunks
  • plain flour, for dusting
  • 2 tablespoons olive oil
  • 40 g / 1 1/2 oz butter
  • 2 onions, finely chopped
  • 175 ml/ 6 fl oz dry white wine
  • rind of 1 orange, cut into thin strips
  • 2.5-cm / 1-inch piece of fresh root ginger, cut into strips
  • dash of Tabasco sauce
  • 1 tomato, peeled, seeded and diced
  • 1 fresh flat-leaf parsley sprig, chopped
  • 200 g / 7 oz long-grain rice
  • 1/2 - 1 1/2 teaspoons ground turmeric
  • salt and pepper