Rice With Shrimp And Monkfish

• 1 tablespoon coriander seeds
• 1 monkfish pack, diced
• shrimp to taste
• 50 milliliters olive oil
• 1 onion
• 1 garlic clove
• 1 bay leaf
• 1 tomato large ripe
• 1 red pepper
• 1 1/2 cups long grain rice
• 1/2 cup dry white wine
• 1 sprig parsley
• 1 bouillon cube seafood, or similar
• salt
• hot pepper
• 1 shellfish broth tbp prepared
• 1 sprig coriander

1. Heat water in a pan and bring to a boil.
2. Season with a pinch of salt and coriander seeds.
3. Add monkfish and shrimp and cook for 3 minute in boiling water.
4. Remove from pan with a slotted spoon and set aside.
5. Save the cooking water.
6. In another pan, heat olive oil and saute chopped onion, whole garlic clove and bay leaf.
7. Peel tomatoes, remove seeds and add to pan.
8. Cut peppers into strips and add to pan.
9. Saute for 2 minutes and add rice.
10. Cook rice until water evaporates.
11. Deglaze pan with wine and let it evaporate.
12. Add parsley, fish broth and 3 1/2 cups fish cooking water.
13. Simmer for about 10 minutes.
14. Add cooked shrimp and monkfish.
15. Mix gently with a fork or by shaking the pan.
16. Season to taste.
17. When rice grains are al dente, season with a pinch of hot pepper.
18. Dissolve 1 tablespoon seafood broth in 1/2 cup fish cooking water and add to rice mixture.
19. Mix carefully and bring to a boil for 1-2 minutes.
20. Remove from heat.
21. Sprinkle with chopped cilantro and serve immediately.

coriander seeds, pack, shrimp, olive oil, onion, garlic, bay leaf, tomato, red pepper, long grain rice, white wine, parsley, seafood, salt, hot pepper, shellfish broth, coriander

Taken from www.yummly.com/recipe/Rice-with-Shrimp-and-Monkfish-2056117 (may not work)