Monkfish, Clams, Chorizo, Parsley and Lemon
This is James free styling! Monkfish, Clams, Chorizo, Parsley and Lemon. This dish serves 4 and uses fabulous fresh ingredients to rustle up a tasty dish!
Ingredients
- 600g monkfish sliced
- 1 k clams
- 15ml veg oil
- 25g butter
- Pinch pimenton
- 4 cloves garlic, crushed
- 1 shallot peeled and diced
- 1 /4 fennel diced
- 150ml tomato pulp
- 100g chorizo, diced
- Few sprigs of parsley chopped
To serve
- Herb oil and micro coriander
Method
In a large pan heat the oil and butter then cook the ½ the garlic and ½ the shallot for 2 minutes, add the wine and clams and cook with a lid on for 5 minutes.
Season. Drain over a bowl keeping all the liquor.
Sprinkle the fish in pimento then fry the monkfish in a knob of butter for 2 to 3 minutes, flip over and repeat.
In the clam pan add a knob of butter, the shallot, add the chorizo, the rest of the garlic and cook for 2 to 3 minutes.
Then add tomato pulp and the clam juices, bring to the boil.
Simmer for 2 minutes, sprinkle over parsley, spoon into bowls, top with the fish, drizzle over herb oil and top with coriander.
Ingredients
- 600g monkfish sliced
- 1 k clams
- 15ml veg oil
- 25g butter
- Pinch pimenton
- 4 cloves garlic, crushed
- 1 shallot peeled and diced
- 1 /4 fennel diced
- 150ml tomato pulp
- 100g chorizo, diced
- Few sprigs of parsley chopped
To serve
- Herb oil and micro coriander
Method
In a large pan heat the oil and butter then cook the ½ the garlic and ½ the shallot for 2 minutes, add the wine and clams and cook with a lid on for 5 minutes.
Season. Drain over a bowl keeping all the liquor.
Sprinkle the fish in pimento then fry the monkfish in a knob of butter for 2 to 3 minutes, flip over and repeat.
In the clam pan add a knob of butter, the shallot, add the chorizo, the rest of the garlic and cook for 2 to 3 minutes.
Then add tomato pulp and the clam juices, bring to the boil.
Simmer for 2 minutes, sprinkle over parsley, spoon into bowls, top with the fish, drizzle over herb oil and top with coriander.
