BBQ Monkfish, Chickpea & Morcilla Cassoulet, with Pickled Chilli Salsa Verde

Sabrina Gadda's recipe for monkfish marinated in lemon, smoked paprika and olive oil, gently charred over charcoal. Served over a rich chickpea cassoulet with roasted peppers, fennel and chilli, finished with a punchy pickled chilli salsa verde and crispy sourdough and morcilla crumb.

Ingredients

The fish

1 x Monkfish tail trimmed of sinews
Maldon Salt
1 x tsp sweet smoked paprika
Glug vegetable oil
1 x lemon juice & zest
Black pepper

The cassoulet

Glug Olive oil
1 x jar chickpeas
4 x large grilled red peppers in oil
2 x lemons
1 x bulb fennel diced
1 x carrot diced
1 x celery diced
4 cloves garlic
1 tsp fennel seed
1 tsp chilli flake

The salsa verde

x small jar pickled chillis
Handfull of parsley
Glug Extra virgin olive oil
Splash Sherry vinegar
2 x shallots finely diced
1tbsp Dijon mustard

The crumb

100g sourdough breadcrumbs
2 tbsp extra virgin olive oil
Lemon thyme
200g morcilla de burgos
2 tbsp chopped parsley

Method

Print Recipe

Marinate fish in olive oil, lemon, paprika & seasoning. Skewer ready to cook. Cook over charcoal gently
Heat the oil in a casserole pan with garlic, diced carrot, fennel, celery and the dried fennel & chilli until softening. Season. Add the sliced peppers and the entire jar of chickpeas along with their liquid. Season and pop into the oven to bake.
Blitz garlic, preserved lemon, parsley, oil, Dijon & vinegar to dressing with gupickled chillis to make the herby dressing. Set aside.
Toast breadcrumbs in oil, and crumble in black pudding and lemon thyme. When toasted and caramelised, finish with zest of lemon, finely chopped parsley and set aside.
Top the cassoulet with the gorgeous cubes of fish, a drizzle of dressing and a sprinkle of the crispy black pudding crumb.