This is a classic Portuguese one pot dish that is designed for sharing, celebrates seafood and is usually made with the local Carolina rice. This rice is a short grain rice cultivated on the Atlantic coast, south of Lisbon in Comporta and is difficult to get hold of outside of Portugal. It is similar to Arborio and Gallo Arborio is a perfect substitute here.

It is a simple peasant dish in origin, much like Italian Risotto or Spanish Paella, although the finished result is much more “soupy” than either of those. Feel free to swap in different types of seafood or meat according to what is seasonal, fresh and affordable.

Peel and dice the onion, carrot and fennel finely. Reserve any fennel fronds and vegetable trim.
Deseed the tomatoes and dice.

Clean the prawns, reserving the heads and shells. Cut the monkfish into evenly sized pieces.

Make the stock powder up with water, add the vegetable trim and prawn heads/shells, bring to a simmer for 15 minutes, pass through a sieve and reserve.

Sweat the onion, garlic, carrot and fennel on a medium heat, in the olive oil, till soft and golden.

Add the diced tomato and cook for a further two minutes.

Add the rice and coat all the grains in the vegetable mix till well coated.

Pour the wine in and stir till it has been absorbed by the rice.

Pour in all the stock, return the pan to a simmer and stir occasionally for 15 minutes, till the rice is almost cooked.

Add the monkfish and prawns and return to the heat until they are just done.

Check the seasoning, add the parsley, reserved fennel fronds and a squeeze of lemon juice, place in the centre of your table and serve with some bread.