Source: Recipe and photos by pip & little blue. 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. Luckily, Atlantic mackerel is high in omega-3s, low in mercury and rated a top choice in terms of health and sustainability.
SPANISH MONKFISH FULL
Add the monkfish and cook for about 10 minutes, basting every couple of minutes, until cooked through. You may want to avoid Spanish mackerel, too, which has also been shown to harbor elevated mercury levels. This delicious fish stew, as seen on Rick Steins BBC series, The Road to Mexico, is an easy one-pan dish packed full of seafood and with a brilliant depth. In a frying pan on a medium heat, add the butter and get it bubbling away. Add the onion, bell peppers, and salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Season the monkfish with salt and pepper. Step 1 In a large deep frying pan, heat the oil over moderate heat.
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. Good pinch saffron threads 4 x 200g monkfish fillets (see Easy Swaps). In a deep pan over a medium heat, cook the chorizo for a few minutes until it begins to release its oils. Plenty Of Fish: Spanish Monkfish This fish is about to replace salmon and tuna for a muscle-building meal. Recipe from The Spanish Home Kitchen by Jos Pizarro (Hardie Grant 27). **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 Get the PowerPoint recipe Get the WebAlbum pictures Get the onion sliced very thin and cook until it gets transparent.
of clams, romesco sauce, half glass of water, some parsley and salt.
Monkfish with quick chorizo & butterbean stew Monkfish with Romesco sauce Ingredients for 4 servings: 1 onion, 1 monkfish (1 Kilo aprox), some flour, 300 grs.
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.
0 kommentar(er)
