Monkfish Stew With Turmeric Rice

Preparation:

Preparation: Clean the monkfish, cut it into pieces and lightly flour them. Finely chop the onions and flavor them in a pan with two tablespoons of oil and a knob of butter, add the fish and let it flavor for 2 minutes. Sprinkle with a glass of white wine and let it evaporate. Add the orange and lemon peels cut into julienne strips, the ginger into strips, salt, pepper and a few drops of tabasco. Cook everything for 10 minutes. At the end of cooking, add the peeled tomato, deseeded and cut into cubes, the chopped parsley. Pour the rice into a saucepan, cover it with cold water, add salt and add the turmeric powder in the amount necessary to make the water very yellow. Cover and cook for 15 minutes. Drain the rice, arrange it well shelled on a serving plate, spread a few knobs of butter on the surface and serve it with the hot fish stew. Accompanying wines: Colli Orientali Del Friuli Sauvignon DOC, Torgiano Chardonnay DOC, Fiano Di Avellino DOC.