Monkfish used to be relatively cheap but is now more of a luxury to be saved for special occasions! This recipe is from ” The Food of Spain and Portugal” by Elizabeth Lambert Ortiz.
Ingredients
- 1 1/2 tbsps olive oil
- 1 medium onion peeled and finely chopped
- 1 1/2 lb monkfish fillets shinned and cut in 1 inch slices
- 8 oz shelled green peas defrosted
- 2 red peppers peeled and cut in 1/4 inch strips
- 12 cooked shelled mussels
- sea salt and black pepper
- 2 tsps flour
- 1 tbsp chopped flat leaf parsley
- 1/8 tsp ground saffron
- 2 plump cloves garlic peeled and crushed
- 1/4 cup chicken or fish stock
- 1 cup dry white wine
- 1 lemon sliced
Servings:
Instructions
- Heat 1 tbsp of the oil in a small frying pan and fry the onion until soft. Lightly oil a shallow flameproof casserole with the remaining oil and spread the onion on the bottom.
- Cover with the monkfish slices, peas, peppers and mussels.Season with salt and pepper.
- In a small saucepan mix together the flour, parsley, saffron, garlic, stock and wine to make a smooth paste. Add a little seasoning then bring to a simmer over a low heat and cook, stirring, until lightly thickened.
- Pour over the fish and vegetables and cover with a lid or foil. Bake in a preheated oven 180 C, Gas 6, for about 15 minutes or until the fish has lost its translucent look.
- Serve garnished with the lemon slices accompanied by potatoes, salad ( and a full bodied dry white wine or rose if wished. )
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