Monkfish with Stewed Vegetables

Main Dishes | Spanish cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Monkfish with Stewed Vegetables

Ingredients

Monkfish tail - 28.2 oz
Wheat Flour - 1.4 oz
Olive Oil - 4 tablespoons
Frozen vegetables 'Hawaiian mix' - 7.1 oz
Dry White Wine - 3 fl oz
Fish Oil - 7 fl oz
10% cream - 5 fl oz
Ground Black Pepper - to taste
Passata Tomato Sauce - 2 tablespoons
Ocean salt - to taste

Step by Step guide

Step 1

Cut the monkfish fillet into medallions and coat them in flour. In a skillet, heat half of the olive oil and sauté the fish for 7 minutes until the flesh flakes easily. Remove the medallions from the skillet with a wide knife and keep warm.

Step 2

In another skillet, heat the remaining oil. Add the vegetables (fresh, frozen, or canned) to the skillet and sauté over medium heat, stirring occasionally, until soft. Remove from heat, let excess fat drain, and keep the vegetables warm.

Step 3

Drain most of the remaining oil from the first skillet, pour in the wine, and cook over medium heat until reduced by half. Lower the heat, add the stock and cream, and simmer until thickened, then stir in the tomato paste and let it warm through. Spoon the paste onto individual plates (pre-warmed), then top with the fish and vegetables, garnishing the dish with parsley.