Chef
Hélio LoureiroIn «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004
Ingredients400 g cleaned monkfish
20 g coriander
30 g chopped onion
Onion
Carrot
Leek
Dried garlic
Celery
Chicken stock
140 g Arborio rice
300 g peeled prawns
1 tablespoon Indian curry paste
100 ml dry white wine
1 bay leaf
30 g chopped tomatoes
Black and white pepper
Salt
Olive oil