Recipe of Brothy rice with monkfish and prawns

Instructions

1. Dice the monkfish. Wash the prawns, dry them and brown them in a frying pan with the oil and the minced garlic for 2 minutes, and turn them at half cooking.
2. Pour the brandy on the prawns and flame them. Remove and reserve. In the same oil, brown the monkfish dice for 2-3 minutes. Season and reserve them.
3. Peel the onion, celery and carrot, chop them and cook over very low heat in a saucepan with the oil and the bay leaf for 5 minutes.
4. Add the grated tomato, season with salt and pepper and continue cooking for 10 minutes more stirring often until you get a well-fried sauce. Heat the broth.
5. Add the rice to the casserole, Sauté for a few minutes in the fried ingredients until it starts to become transparent and pour it with the boiling broth. Bring to a boil and cook for 16 minutes. Half cooked, add the prawns, the diced monkfish and a pinch of salt and pepper. Serve immediately.