Preparation

after the anglerfish has been arranged, cut it into regular pieces and place them in a bowl, cover it with water and a handful of coarse salt and set aside for a few minutes.
meanwhile, skin and chop the onions in a saucepan, add a little oil and sauté over a low heat.
add the chopped tomatoes, without skin and without seeds.
mix the carrot and the pepper, cleaned and cut into cubes.
add the chorizo ​​to the slices.
cover and stew for 5 minutes.
add the rice, stir well and drizzle with the boiling broth.
rectify the salt if necessary and cook for 3 minutes.
add the fish and cook for another 7 minutes.
add the clams, well washed, cover and cook for another 3 minutes.
let stand for 5 minutes, without uncovering the pan.
sprinkle with a little pepper and chopped coriander.
serve immediately.

Ingredients

  • 1,200 kg of monkfish
  • 3 onions
  • 2 ripe tomatoes
  • 1 carrot
  • 1/2 red pepper
  • 1/2 homemade chorizo
  • 200 grs. of rice
  • 4.5 dl of seafood broth
  • 1 bunch of coriander
  • salt q.s.
  • white pepper ground at q.b.
  • olive oil q.s.