Preparation time: 10 minutes
Cooking time: 15 minutes + 12 hours simmering time for the stock
An original recipe from the Regional restaurant in Sintra
The secret to this dish is in the broth, explains Mr. Dantas, owner of this charming restaurant. “My chef usually puts shellfish shells and monkfish bones into a stock pot at 9 in the morning, and lets them simmer for about 12 hours. He occasionally ladles in a bit more water so that the stock reduces very gradually. At 9 or 10 at night, he strains the broth and puts it into containers to be used when needed. It can even be frozen. It’s the rich flavor of this broth that makes the rice so delicious.”
Making the broth – 12 hours
place the shellfish shells and fish bones in a large stockpot along with the herbs, tomatoes and onions; cover with water and let simmer over low heat for about 12 hours, adding more water occasionally so that the broth reduces very gradually;
strain through cheesecloth or a fine-mesh strainer.
Making the ragout – 15 minutes
place the broth into a saucepan, allowing twice the volume of liquid as you have rice; add the parsley, bay leaf, leek and sage; bring to a boil;
add the rice; reduce the heat and cook covered for about 8 minutes;
add the monkfish and shrimps; continue cooking for 5 minutes longer; serve immediately in an earthenware dish.
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