The Catalan TableIngredients
Servings:
2
Ingredients
- 80 grice
- 100 grapa fillet
- 400 mlmineral water
- 1 spring onion
- 1 carrot
- peas
- 1 clovegarlic
- 10 fullesparsley
- oil
- salt
Nutritional Information
Per Serving (Approx.)
Calories
186 kcal
Protein
7 g
Fat
1 g
Carbohydrates
39 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Finely chop the parsley and set it aside for later use.
- Bring a liter of water to a boil with a drizzle of olive oil, a garlic clove halved, and the chopped green onion.
- When the water starts to boil, add the rice and let it boil for 9 minutes over medium-high heat.
- After 9 minutes, add the grated carrot and peas, and continue cooking for an additional 2 minutes.
- Let it boil for 2 more minutes to ensure the vegetables soften slightly.
- Add the diced monkfish, stir gently, and let it boil for 1 more minute until the fish is just cooked.
- After this minute, turn off the heat.
- Add the finely chopped parsley and cover the pan immediately to preserve the aroma of the parsley.
- Let the contents of the pan rest, covered, for 2 minutes to allow the flavors to blend.
- After the 2-minute rest, the dish will be ready to serve.
Recommendations & Tricks
- The indicated measurements are for one or two servings; adjust the quantities according to the number of diners.
- To prepare one or two servings, measure the ingredients precisely: 80 grams of rice and 100 grams of monkfish fillet.
- Use 400 ml of mineral water to make the broth, ensuring a purer flavor.
- Chop the spring onion into small pieces to ensure even cooking and a delicate flavor.
- Wash and peel a carrot, then cut it into thin slices to facilitate its cooking.
- Add a handful of fresh or frozen peas to bring freshness and color to the dish.
- Use 10 parsley leaves and chop them finely to add a herby and fresh note to the rice.
- When chopping the parsley, make sure to remove the stems to avoid a fibrous texture.