Seafood risotto with peppers

Ingredients:

250 g cut up monk fish 

25 g margarine

1/2 chopped onion

1 chopped red pepper without internal seeds

250 g tomato pulp

200 g shelled prawns

2 tablespoons of extra virgin olive oil

160 g rice (arborio type in Italy)

300 ml fish stock (with fish scraps)

1 tablespoon  chopped parsley 

1 tablespoon chopped basil

Preparation:

I cut the monk fish up and I melt the margarine in a pan with chopped onion and I sweat them.

Then I add tomatoes pulp and pepper and I let them cook for five minutes over a low flame , mixing sometimes.

Last fish and prawns for other 3 minutes.

With a perforated spoon I take away the fish and the prawns from the sauce and I put them aside.

I pour the rice in the sauce and I mix it well, adding salt and a ladle of stock. 

I let it cook for 20 minutes, adding a ladle of stock at a time as long as the stock is absorbed and the rice is soft. 

I serve it with some chopped parsley and basil on.

It is an unusual very tasty and coloured seafood risotto. Impressive for sure!