Preparation time: 5 minutes
Total cooking time: 35 minutes
Serves 2
Ingredients for 2 people:
100 g white fish stock
50 g parsley
Extra virgin olive oil
2 garlic cloves
Salt, black pepper
400 g monkfish tail, cleaned, boned and cut into pieces
50 ml dry white wine
Flour
Preparation:
Blend the fish stock with the parsley leaves, a dash of oil and the peeled garlic cloves.
Season the fish with salt and pepper and coat in flour.
Place in the rice cooker with olive oil, pour over the white wine, close the lid and press Cook.
Open the lid and season with salt and pepper.
Add a little more flour dissolved in the fish stock. Close the lid and press Cook.
Leave to cook until it has a creamy consistency. Open the lid and season with the blended parsley mixture. Replace the lid, press Cook and leave to cook for 3 minutes.
Season with salt and pepper and serve immediately.
