Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the monkfish
- 1 whole monkfish tail on the bone, cut into steaks
- 6 tbsp olive oil
- 1 carrot, peeled and chopped
- 2 garlic cloves, finely chopped
- 2 celery sticks, chopped
- 2 anchovy fillets
- pinch dried chilli flakes
- 200ml/7fl oz white wine
- 1 tbsp tomato purée
- 400g tin plum tomatoes
- 1 bay leaf
- pinch saffron, soaked in warm water
- 1 tsp chopped fresh thyme
- 200ml/7fl oz fish stock
- salt and freshly ground black pepper
For the dressing
- 25g/1oz unsalted butter
- 1 garlic clove, finely chopped
- 100g/3½oz brown shrimps
- 1 lemon, juice only
- 1 tsp chopped fresh flatleaf parsley
- 1 tsp chopped fresh dill
Method
To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside.
Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced.
Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes.
To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs.
To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing.