Tomato, rice and seafood stew

60 minutes


  • 2 tbsp of olive oil
  • 1 large white onion, finely chopped
  • 1 celery stick, finely chopped
  • 1/4 fennel bulb, finely chopped (optional)
  • 1 garlic clove, finely chopped
  • 125ml of white wine
  • 200g of long grain rice, soaked
  • 800g of tinned chopped tomatoes, preferably Polpa
  • 220g of monkfish fillet, chopped into chunks
  • 8 black tiger king prawns, raw and whole
  • 2 tbsp of chopped parsley
  • sea salt
  • freshly ground black pepper


Heat the olive oil in a pan on a gentle heat. Add the onion and cook for 5–7 minutes until golden, soft and translucent. Add the celery and fennel, if using, and stir for 1 minute. Add the chopped garlic and cook for a further minute. Pour in the wine, allowing it to bubble and simmer for 1–2 minutes
Add the rice and stir until coated all over. Pour in the chopped tomatoes, add 125ml of water and stir. Add the monkfish fillets. Season well with salt and freshly ground black pepper, then cover and simmer on a very low heat for 10 minutes
Check the rice – it should be cooked but retaining some bite. If the rice is beginning to look dry, add another 125ml of water. The consistency should be quite soupy. Add the whole prawns to the pan, stir gently and cover. Simmer again for a further 5 minutes, until the prawns are pink
Sprinkle the stew with fresh parsley and serve immediately