(Up to now everything can be done in advance, and you need only continue 20 minutes before you wish to eat.) Now add the rice to the pan and stir for 1 minute to coat with the vegetables and oil. Meanwhile bring the stock to the boil and add the saffron to it to infuse for 10 minutes off the heat. Turn down the heat to medium, add the chopped garlic and fennel seeds, and cook for a further 10 minutes or until the garlic and the onions have some colour and are sweet. Add the remaining olive oil and when it is hot, the onions and peppers, and cook for 15-20 minutes, stirring every so often. Wipe the pan clean with kitchen paper, and put back on the heat. Pour the monkfish and any of its juices into a bowl and put to one side. Carefully add the monkfish to the pan and stir-fry until still fractionally undercooked in the centre. Heat 2 tablespoons of the olive oil in a 30-40cm paella pan or frying pan over a medium high heat. Source: Recipe and photos by pip & little blue.Serves 6 as a start, 4 as a main olive oil 7 tbsp monkfish fillets 400g, trimmed and cut into 2-3cm bite-sized pieces Spanish onions 2 large, finely chopped green peppers 2, halved, seeded and finely chopped garlic cloves 6, finely chopped fennel seeds ½ tsp fish stock 800ml saffron threads 1 tsp (about 100 threads) calasparra (paella) rice 250g white wine or fino sherry 80ml fresh flat-leaf parsley 1 small bunch, roughly chopped sweet smoked Spanish paprika ½ tsp piquillo peppers 225g, torn in strips lemon 1, in wedges sea salt and black pepper Serve the stew in bowls, with the monkfish on top and sprinkled with the parsley. Tip: If you poke it and it’s springy, it’s cooked. Add the monkfish and cook for about 10 minutes, basting every couple of minutes, until cooked through. In a frying pan on a medium heat, add the butter and get it bubbling away. Season the monkfish with salt and pepper. Add the onion and sweat for about five minutes, being careful not to brown it, until it is soft and translucent.Īdd the garlic, tomatoes, tomato puree, beans, peppers, smoked paprika, a pinch of salt and a few grinds of black pepper. In a deep pan over a medium heat, cook the chorizo for a few minutes until it begins to release its oils. **Substitute with dairy-free spread or a little sunflower oil for a dairy-free option. *If you’re making a gluten-free version, check your chorizo ingredients for gluten. – small handful flat-leaf parsley, chopped
#Spanish monkfish skin
– 400g monkfish fillets, skin & membrane off, cubed Monkfish with quick chorizo & butterbean stew If you don’t remove it, it gets pretty rubbery and shrinks as you cook the fish so you end up with something that looks like un-rendered fat on bacon…you’ve been warned! Remove it with a sharp knife as you would the skin of a normal fish (the outer skin on a monkfish can actually just be ripped off) and then you’re good to go.
Monkfish is a beautifully textured fish and so meaty that it can stand up to proper flavours – move over white wine and parsley, I’m talking chorizo and garlic and smoked paprika (okay, and a teensy bit of parsley).Īt once easy to make and completely dinner party-proof, this is a dish of two halves – cook up the stew beforehand and then just pan-fry the monkfish before serving.Ī quick note on monkfish preparation: It is a slightly weird dinosaur-like fish – one alarmingly ugly and enormous head and then a body with only one bone (a chunky spine with no ribcage at all) so it’s perfect for filleting. That said, once skinned, you still need to remove the pinky membrane or ‘silver skin’ which is a bit like an under-skin.
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