- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 35 minutes
- Effort: easy
- 300 ml chicken stock
- 6 tbsp extra virgin olive oil
- 8x100 g pieces monkfish, on the bone
- sea salt and cayenne pepper
- 1 red onion, cut into wedges
- 2 small red peppers, seeds removed and finely sliced
- 1 small bulb fennel, finely sliced
- 4 cloves garlic, finely sliced
- 1 red chilli, seeds removed and finely chopped
- 100 ml water
- 2 tbsp red wine vinegar
- 200 g cooked haricot beans, (this is roughly the weight of a drained 410g can)
- 12 pitted black olives, chopped
- small bunch basil
1. Preheat the oven to 140C/gas 1.
2. Pour the stock into a saucepan and bubble over a medium heat until reduced by half.
3. Heat half of the olive oil in a large, deep frying pan. Season the monkfish with salt and cayenne pepper.
4. Fry the monkfish for 2 minutes each side until golden, and then transfer to a plate.
5. Add the onion, peppers, fennel, garlic and chilli to the frying pan, and pour in the water. Cover and cook for 5 minutes.
6. Add the vinegar and boil until it has completely evaporated.
7. Pour in the chicken stock, return the monkfish to the pan and spoon the vegetables over it. Cover with greaseproof paper and simmer very gently for 10 minutes.
8. After 5 minutes, turn the monkfish over and add the haricot beans.
9. Once the monkfish is cooked, remove it from the pan and keep warm in the oven.
10. Add the remaining olive oil to the pan and boil for 30 seconds.
11. Stir in the olives and basil.
12. Divide the fish between 4 heated dinner plates and pour the vegetables over and around. Serve at once.
Rate This Recipe