Recipes

Arroz de Tamboril (Portuguese Monkfish Rice)

Serves 4

| Prep Time: 5 mins

| Cook Time: 55 mins

| Total Time: 1 hour

You may need: Portuguese Allspice

Discover The Recipe

Across Portugal, rice is a culinary tradition. Served as a side dish, mixed into stews, or prepared as a creamy risotto-style main dish, rice is often the star of the table. This recipe for Arroz de Tamboril, known as Portuguese Monkfish Rice, showcases a typical meal found in seafood restaurants in coastal towns throughout Portugal. It is often served in a clay pot, and recipes vary to include adding more or less broth to create either a soup or a more firm flavored rice dish, providing home chefs the opportunity to decide how to prepare your rice. In addition, other seafood such as shrimp are sometimes added to compliment the Monkfish. 

Monkfish is an Atlantic white fish with a slightly firm texture and delightful taste. Sometimes called Peasant’s lobster because of the rich and succulent flavor, our recipe calls for more common flaky white fish varieties you can find at supermarkets. But if lobster are plentiful and on sale where you live, try preparing the dish without fish and stirring in cooked lobster meat. The arborio rice is cooked in a flavorful broth, seasoned with our savory blend of exotic spices we call Portuguese Allspice. It’s the perfect upgrade for any recipe calling for plain paprika, and this blend has intoxicating notes from cinnamon, cloves and allspice, grassy-lemon from oregano, and subtle pops of citrus and ginger. Aromatic spices, perfectly cooked fish, and tender, fluffy rice make this a satisfying meal the whole family will enjoy.

Ingredients

  • 2 Tbsp olive oil

  • 1 medium onion, diced

  • 1 green pepper, chopped

  • 2 garlic cloves, minced

  • 1 bay leaf (optional)

  • 1 Tbsp Piquant Post Portuguese Allspice

  • 2 tomatoes, chopped

  • 1 cup arborio rice

  • ½ cup dry white wine

  • 5 cups water, divided

  • 1 tsp salt

  • 1.5 lb white fish, cut into 1 inch cubes

  • Fresh cilantro

  • Lemon slices (optional)

Notes

This dish is typically made with Carolino rice, a medium grain. We substituted arborio rice and added enough liquid so that the rice was fluffy. If you don’t have Carolino, substitute with arborio or roma rice.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a medium pot, heat olive oil over Med heat. Add onion and pepper, sauté for 3-4 minutes. Add garlic, bay leaf, and Portuguese Allspice blend. Sauté for 1 minute, until fragrant. Add tomatoes and rice. Sauté for 3-4 minutes. Add the wine and continue sautéing until the alcohol has evaporated.

Add 4 cups of water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Stir after 15 minutes. 

Add 1 cup of water and add the fish pieces. Simmer for 7 minutes, until fish is cooked through.

Turn off the heat, and season with salt and pepper to taste. Serve with fresh cilantro and lemon slices.

Alternatives & Substitutions

  • We’ve created a magical spice blend we call ‘Portuguese Allspice’ that pays homage to Portugal’s former empire that brought spices back from all corners of the globe. This blend is something you can substitute into just about any savory recipe calling for paprika, as a delightful upgrade. 

  • Our Madeiran Marinated Pork is a hearty and flavorful alternative. For a vegan alternative, try our Portuguese Eggplant Salad.

  • Tired of hamburgers? Try using our allspice blend to make this classic Portuguese Bifana Pork Sandwich

  • Use our Portuguese Allspice in this comforting Portuguese Pork Stew or this Whole Roasted Chicken.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Arroz de Tamboril (Portuguese Monkfish Rice)

Serves

4

Prep Time

5 mins

Cook Time

55 mins

Total Time

1 hour

Piquant Post spice you’ll need: Portuguese Allspice

Ingredients

  • 2 Tbsp olive oil

  • 1 medium onion, diced

  • 1 green pepper, chopped

  • 2 garlic cloves, minced

  • 1 bay leaf (optional)

  • 1 Tbsp Piquant Post Portuguese Allspice

  • 2 tomatoes, chopped

  • 1 cup arborio rice

  • ½ cup dry white wine

  • 5 cups water, divided

  • 1 tsp salt

  • 1.5 lb white fish, cut into 1 inch cubes

  • Fresh cilantro

  • Lemon slices (optional)

Instructions

  1. In a medium pot, heat olive oil over Med heat. Add onion and pepper, sauté for 3-4 minutes. Add garlic, bay leaf, and Portuguese Allspice blend. Sauté for 1 minute, until fragrant. Add tomatoes and rice. Sauté for 3-4 minutes. Add the wine and continue sautéing until the alcohol has evaporated.

  2. Add 4 cups of water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Stir after 15 minutes. 

  3. Add 1 cup of water and add the fish pieces. Simmer for 7 minutes, until fish is cooked through.

  4. Turn off the heat, and season with salt and pepper to taste. Serve with fresh cilantro and lemon slices.

Notes

  • This dish is typically made with Carolino rice, a medium grain. We substituted arborio rice and added enough liquid so that the rice was fluffy. If you don’t have Carolino, substitute with arborio or roma rice.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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