Melgacho stew ( pintarroja) with white rice

Wash the white rice, put a clove of garlic in the pan with olive oil, brown a little, add the rice and the proportional water, let it cook. I sometimes add thyme and rosemary during cooking to make it tastier.

While the rice is cooking, peel the prawns and put the heads in a saucepan with boiling water to make a broth.

For the fish (in this case I have used melgacho but you can do the same with hake or monkfish), salt it and dredge it in flour. In a frying pan heat garlic with oil and add the fish until it browns a little.

When we have the broth of the heads (strained) we are pouring it into the pan, first a little and we are moving and we see that the sauce is thickening, I'm adding broth to taste.

We cook for about 12 minutes, when we see that the fish does not have much left, we add the prawns and parsley and wait until they are ready, about 4 minutes.

When everything is ready, put a base of rice, fish and prawns and bathe it with the sauce.