Monkfish And Shrimp Rice

• 4 3/8 ounces large shrimp
• 1 bay leaf
• chile pepper ground, to taste
• 6 3/4 tablespoons olive oil
• 1 onions large
• 1 tomatoes ripe
• 1 red pepper
• 1 package monkfish
• 3/4 pound paella rice
• 2 garlic cloves
• salt to taste
• ground black pepper to taste
• 1 sprig fresh coriander

1. Clean and peel shrimp and remove heads, being careful to leave tails attached.
2. Cook shrimp shells and heads in 1.5 liters (approximately 6 cups) boiling, salted water with bay leaf and chile pepper.
3. Boil for about 5 minutes, grind in the blender and strain broth through a sieve or cheesecloth.
4. Set aside broth for cooking rice. In a pan, heat 50 ml (approximately 1/4 cup) olive oil and add chopped onion.
5. Braise for a few minutes until it starts to soften.
6. Blanch tomatoes for a few seconds in boiling water and peel, quarter, core and cut into small cubes.
7. Add tomatoes to pan.
8. Cut pepper into thin slices and add to pan.
9. Add monkfish and cook for a few minutes.
10. Remove fish and add shrimp broth and bring to a boil.
11. Add rice and stir to loosen. Season to taste and cook over low heat.
12. A few minutes before the rice is finished cooking, return monkfish to pan and mix in with rice.
13. In a frying pan, heat remaining oil.
14. Add finely chopped garlic cloves and shrimp.
15. Saute until shrimp changes color.
16. Remove shrimp from heat and set aside for garnish.
17. Cook rice until done for about 10 minutes.
18. To serve, transfer rice mixture to serving platter.
19. Garnish with fried shrimp and chopped cilantro.

shrimp, bay leaf, chile pepper, olive oil, onions, tomatoes, red pepper, monkfish, paella rice, garlic, salt, ground black pepper, fresh coriander

Taken from www.yummly.com/recipe/Monkfish-and-Shrimp-Rice-2056223 (may not work)