Monk-Fish Rice with Mussels Recipe | A Seafood Classic
Craving a comforting Portuguese seafood classic? This monk-fish rice with mussels delivers tender monkfish, juicy mussels, and a rich, savory rice infused with ocean flavor. A traditional, crowd-pleasing dish that's deeply satisfying and perfect for bringing authentic Portuguese taste to your table.
Ingredients
Directions
- Dice the monkfish and cook in boiling water seasoned with salt and parsley (to taste) for about 5 minutes or until it turns white.
- Pass the cooking broth through a net strainer and set aside.
- Sauté the onion and garlic in olive oil, when the onion is translucent add the chilli pepper, the tomato and the wine.
- Let it evaporate a little and then add twice as much of the hot broth then the amount of rice.
- Add the rice and green pepper as soon as the stock boils.
- Halfway through cooking, add the monkfish and mussels (without defrosting) and cook on low for about 10 minutes.
- Remove from the heat, let it stand a few minutes, sprinkle with the chopped coriander and garnish with some previously cooked mussels.
Adapted from a Recipe by: cigala.pt
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute monkfish with another type of fish or seafood?
Yes, you can substitute monkfish with other firm white fish like cod, haddock, or even shrimp. However, keep in mind that cooking times may vary depending on the type of seafood you choose.
How should I store leftovers of Monk-Fish Rice with Mussels?
Leftovers should be cooled to room temperature and stored in an airtight container in the refrigerator. It can be kept for up to 2-3 days. To reheat, add a little broth or water to prevent drying out.
What can I do if the rice is undercooked?
If the rice is undercooked after the recommended cooking time, add a little more broth or water, cover the pan, and simmer on low heat for an additional 5-10 minutes until the rice is tender.
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