- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: easy
- 30 ml olive oil
- 2 cloves garlic, chopped
- 1 small onion, diced
- 1 medium carrot, diced
- 50 g spring onions, cut into 2.5cm pieces
- 1 small leek, sliced
- 2 small potatoes, diced
- 1 red chilli, seeds removed, chopped
- 1 sprigs rosemary
- 50 ml dry white wine
- 1 litres vegetable stock
- 2 plum tomatoes
- 300 g monkfish fillet, no skin, cut into thin strips
- 1 tbsp coriander leaves, chopped
- sea salt and freshly ground black pepper
1. Heat the oil in a large saucepan over a low heat and fry the garlic, onions, carrot, spring onion, leeks and potatoes until they have softened but not coloured - about 5 minutes.
2. Add the chilli, rosemary and seasoning to the pan, and pour in the white wine. Cook down over a medium heat until reduced by half.
3. Add the stock and add chopped tomatoes to the pan - bring to the boil and simmer for 7-10 minutes before addingA the monkfish and chopped coriander. Simmer for a further five minutes, adjusting the seasoning if necessary.
4. Pour into bowls and serve with crusty bread.
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