Cook the bones and head of monkfish in onion, carrots, garlic, celery, white and black pepper, salt, chicken broth and water, thereby obtaining a monkfish broth.
Simmer until it has reduced by half.
Strain the broth through a sieve and reserve for making monkfish stock or to use for the rice.
Heat the oil, add chopped garlic and onion, bay leaf, let it brown and add curry paste and tomatoes, and white wine.
Add 2 gallons of monkfish broth, season with salt and pepper, bring to a boil and add carolino rice.
After 10 minutes of cooking over low heat, add the peeled prawns and chunks of monkfish.
Simmer 4 minutes and add the chopped coriander. Serve hot.

Choose a white vinho verde from the sub-region of Sousa. The delicate aroma and freshness of the Azal variety of grapes and the complexity of the Arinto variety give the wines of this sub-region the ideal characteristics for serving with this dish.

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