Its that Ann Peebles time of year again.
We were generally feeling a bit rubbish this weekend and the weather was monumentally awful so we needed something comforting to eat on Saturday night.
This recipe is from Moro, not only is it pretty tasty, it is also really easy to make, you could even prepare the sauce ahead of time and only add the fish when you wanted to eat.
This is the kind of food that is made for the guilty pleasure of eating whilst sitting in front of the telly.
Ingredients
serves 4
6 tbsp olive oil
1 large spanish onion, roughly chopped
2 garlic cloves, thinly sliced
2 dsp fresh rosemary finely chopped
3 bay leaves
2 red peppers, quartered, seeded and thinly sliced
1/2 sweet smoked paprika
1 x 400g tin plum tomatoes, drained of juice and finely chopped
150ml white wine
100ml hot fish stock
50 saffron strands, infused in 4 tbsp of boiling water
150g whole blanched almonds, lightly toasted and roughly ground (I pulsed them in the magimix ... you want some texture but not great big chunks)
650g monkfish fillets (or other firm white fish)
500gms uncooked prawns ( they use 500g clams, rinsed)
sea salt and black pepper
Method
in a large saucepan, heat the oil over a medium heat. Add onion, and a pinch of salt, and cook until golden and sweet - 15-20 mins (take care not to burn)
Now add garlic, rosemary, bay and peppers.
When the peppers are softened (at least 10 minutes) add paprika and tomatoes. Simmer for another 10 minutes, then add white wine and bubble for a couple of minutes before adding fish stock and saffron infused water.
finally, thicken the base with the almonds, and taste for seasoning.
when you are ready to eat, add monkfish and prawns (and clams), cover, and simmer until the fish is cooked through - about 5 mins (and the clams have opened.)
We ate it with some nice bread for a bit of 'sauce supping'
We were generally feeling a bit rubbish this weekend and the weather was monumentally awful so we needed something comforting to eat on Saturday night.
This recipe is from Moro, not only is it pretty tasty, it is also really easy to make, you could even prepare the sauce ahead of time and only add the fish when you wanted to eat.
This is the kind of food that is made for the guilty pleasure of eating whilst sitting in front of the telly.
Ingredients
serves 4
6 tbsp olive oil
1 large spanish onion, roughly chopped
2 garlic cloves, thinly sliced
2 dsp fresh rosemary finely chopped
3 bay leaves
2 red peppers, quartered, seeded and thinly sliced
1/2 sweet smoked paprika
1 x 400g tin plum tomatoes, drained of juice and finely chopped
150ml white wine
100ml hot fish stock
50 saffron strands, infused in 4 tbsp of boiling water
150g whole blanched almonds, lightly toasted and roughly ground (I pulsed them in the magimix ... you want some texture but not great big chunks)
650g monkfish fillets (or other firm white fish)
500gms uncooked prawns ( they use 500g clams, rinsed)
sea salt and black pepper
Method
in a large saucepan, heat the oil over a medium heat. Add onion, and a pinch of salt, and cook until golden and sweet - 15-20 mins (take care not to burn)
Now add garlic, rosemary, bay and peppers.
When the peppers are softened (at least 10 minutes) add paprika and tomatoes. Simmer for another 10 minutes, then add white wine and bubble for a couple of minutes before adding fish stock and saffron infused water.
finally, thicken the base with the almonds, and taste for seasoning.
when you are ready to eat, add monkfish and prawns (and clams), cover, and simmer until the fish is cooked through - about 5 mins (and the clams have opened.)
We ate it with some nice bread for a bit of 'sauce supping'
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