Monkfish and Prawns in Tomato Wine Sauce
recipe comes from Liz Alderson
who runs a UK recipe site called find-a-seafood-recipe.com
title of the site really speaks for itself but if you
would like to find out more about Liz, its creator and
editor, then have a look at her page under the Biography
one of a couple of great monkfish recipes which can
be served with a great vegetable idea as well.
first tasted monkfish in Portugal - it was fabulous
- and it's one of my favourite fish to date.
is quite an ugly brute and only the tail is edible -
you're not likely to see a whole monkfish at your fishmongers,
just the tail.
membrane covers the tail and it's worth getting every
scrap off that you can - if you don't then it shrivels
into the membrane when it cooks - it doesn't spoil the
taste, just the appearance.
it's important to fry it off before adding to a dish.
Just heat a tablespoon or so of oil and quickly cook
it to seal. It has a tendency to shred and it resembles
white crab meat. Once again, it doesn't spoil the finished
taste but you don't get the satisfying chunks of monkfish
in the dish.
then - lecture over - here's the first of my monkfish
recipes, a very special recipe for Monkfish and Prawns
in a Tomato and Wine sauce with Black Olives. I will
also give you the veg recipe <click
here> I like to serve with this - very tasty!
2 cloves garlic, peeled and crushed
1 onion, peeled and finely diced
2lb (900g) ripe tomatoes, peeled and chopped
1 tbspn tomato puree
6 fl oz (150 ml) white wine
1lb (450g)monkfish - cut into cubes
8 oz (225g) cooked peeled prawns
12 black olives - pitted and halved
about 2 tablespoons of olive oil in a pan and gently
fry the onion and garlic until softened.
the tomatoes, purée and wine and simmer for
about 20 minutes until thickened.
about 1 tablespoon olive oil in a frying pan and quickly
fry off the cubes of monkfish - not too long, just
enough to seal it.
the monkfish to the sauce and simmer for 5 minutes.
the prawns and olives and cook a further 2 minutes
or so until they're heated through and the monkfish
like to serve this with buttered new potatoes and
a vegetable au gratin <click
more seafood recipes go to www.find-a-seafood-recipe.com