Wash the rice several times under running water, until the water is clear, and drain. In a pan with water seasoned with salt, cook the monkfish and de clams. Remove the fish and cut it into cubes and reserve the cooking water.
In a frying pan, melt the butter and oil. Add the chopped onion and garlic until golden. Add the tomato pulp, red pepper to pieces, chopped parsley and bay leaf. Let it cook for 1 minute and pour the monkfish water (measure the volume of the rice twice).
Boil for 5 minutes and season with salt and pepper. Add the rice and cook. When it is almost cooked, add the monkfish and stir.