This is a simple and quick recipe for a very nice fish dish.
It has this Spanish feel with the chorizo and saffron.
Although Monkfish is usually expensive, I think you get what you paid for.
You need to be generous with the cream to have a nice sauce to dip into with freshly made bread or rice.
Preparation cannot be more than 10 minutes and cooking is 7 minutes!
Ingredients:
- Depending on the number of people probably half a Monkfish tail per person. Recipe here is probably for 450g of fish or one tail.
- A tablespoon of butter
- 20cl of single cream
- 5 cl of white wine
- Half a spicy chorizo (nicer if it has a bit of a kick)
- A Red Sweet Pepper
- A bit of fresh coriander to sprinkle on top at the end
- A couple of pinches of Safron (this is important, it give a nice taste to the overall dish). Buy it online if you cannot find it at the local supermarket.
How to make:
- Slice the pepper in thin long pieces. (no seeds)
- Chop the Chorizo in small cubes. About 1cm cube.
- Remove the tailbone of the Monkfish and cut large medallions. (maybe 3 pieces per half-tail/filets).
- Cook for 6 minutes (set a timer to help) in a pan the monkfish with the chorizo and the pepper and a tablespoon of butter.
- Do not overcook the fish.
- Add the cream and the saffron and the wine and cook for only 1 more minute!
- Sprinkle some chopped coriander and serve immediately.
- Goes very nicely with courgettes linguine, rice or simply a slice of bread.
