European Cuisine Vol 20 Portugal

Hello ladies and gentlemen today we are going to the land of port the country that is spains lil brother and is apart of one of the longest alliences inhistory aka Portugal lets see what typeof cuisine they have.

Despite being relatively restricted to an Atlantic sustenance, Portuguese cuisine has many Mediterranean influences. Portuguese cuisine is famous for seafood. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic is widely used, as are herbs, such as bay leaf and parsley.

Arroz de Tamboril

Ingredients

• ¼ cup Cilantro
• 2 Onion
• 3 Cloves of garlic
• ¼ cup Parsley
• Pepper
• 2 Tomato
• Paprika
• ½ cup Green pepper
• 8 tbsp Olive oil
• 1 Carot
• ½ cup White wine
• 1.2 kg Monkfish
• 2 Bay leaf
• Cayenne pepper
• Salt
• 400 g Rice

Step 1

FILLET THE FISH

Make sure to buy de-skinned monkfish. Fillet the fish by following the spine. The monkfish is very easy to debone as most of them are located along the spine. Reserve the bones. For a easier process ask the fishmonger to do it for you if you are not confortable filleting. Be sur to ask him to keep the bones as you will need them to make the broth.

Step 2

MARINATE THE FISH

Cut the fish in medium pieces and mix with 2 tbsp of olive oil, salt, pepper, and paprika.

Step 3

MAKE THE BROTH

Finely chop a small onion, a clove of garlic and a carot. Braise together the onion, garlic, carot and parsley in olive oil until fragrant and golden. Add the bones and braise for about 30s. Add 500 ml of water, make sure everything is covered and bring to a boil. When the water boils take out the impurities and lower the eat. Let it simmer for 10 min then you can take off the heat.

Step 4

PREP THE VEGETABLES

Finely chop an onion, 1 clove of garlic and the green pepper. Peel and dice the tomatoes.

 

Step 5

START THE RICE

On a low heat sweat the onion, garlic, pepper and bay leaves in about 3-4 tbsp of olive oil. When the vegetables have let out all their water, turn the heat to high and braise them slightly. Add the rice and mix to coat in the oil. Let the rice cook for 1-2 min then add the white wine and cook everything until the wine has evaporated completly.

 

Step 6

FINISH THE DISH

When the wine has evaporated add the strained fish broth you made earlier and water. Note : The quantity of liquids you add should be equilavent to twice that of the rice. For example one cup of rice to two cup of broth + water. Season to taste with salt, pepper, paprika and cayenne pepper. Bring to a boil. Add the diced tomatoes and the fish. Mix and then cover for 10 minutes, stirring occasionaly. After 10 min add the cilantro, stir and take off the heat. Cover and don't touch it for 5-10 min then serve immidiately. Note : I added the cilantro whole because my mom doesn't like to bite into fresh herbs so that way she can pick it out. If everyone you are serving like cilantro add it chopped. I wouldn't recomend not adding the cilantro it really bring the whole dish together.

Mmmmmm that looks delicious i think i willtry this myself and as always have a chilled day from the viking.