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Smoky bean and monkfish stew
Serves 4 Starters and mains
Ingredients
- 500g monkfish fillet
- 2tbsp olive oil
- 2 onions, peeled and sliced
- 4 garlic cloves, peeled and chopped
- 1 1⁄2tsp smoked paprika
- 1tbsp tomato purée
- 1 x 400g can cannellini, butter or haricot beans, drained
- 1 roasted red pepper, thinly sliced
- 850ml fish stock
- 1 bay leaf
- handful chopped flat-leaf parsley
Method
Cut the monkfish into equal-sized pieces and season with salt and pepper. Set aside.
Heat a large pan over a medium heat and add the olive oil. When hot, add the onions and gently sauté for 5-6 minutes, until they are softened and starting to colour. Stir in the garlic, paprika and tomato purée and continue to cook for a further 1-2 minutes. Add the beans, red pepper, stock and bay leaf. Bring to a simmer and cook, uncovered, for 15 minutes.
Stir the monkfish into the stew, return to a simmer and cook gently for 5 minutes. Stir in the parsley, and season to taste.
Divide between the serving bowls and serve hot.
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