A simple recipe for a Portuguese rice stew, inspired by Manuel's Restaurant in Brentwood, Essex.
Slice the monkfish fillet into bitesize pieces. It can be quite tough to cut, so you will likely need a sharp, serrated knife to saw through it.
Add half the garlic oil to a large thick-bottomed pot and fry the monkfish and prawns for about 10 minutes over a medium heat. Once cooked, remove the fish and prawns and cover with tin foil.
Place the diced chorizo in the pan and cook for about 5 minutes in the juices. Add the diced vegetables and tomato ketchup to the pan and stir regularly for a further 5 minutes.
Pour the fish stock into the pan and add the risotto rice, bay leaves, paprika and pepper. Once the pot starts to boil gently, turn the heat down to the lowest setting and simmer for 20 minutes. Stir regularly so that the rice doesn't stick to the bottom.
Once all the liquid has been soaked up by the rice, add the cooked monkish, king prawns and half a cup of water and heat for about 10 minutes. Serve in a large bowl, with a sprinkling of fresh parsley leaves.