Baked monkfish with chickpeas and chorizo

Chick peas,simmered with bacon, carrot and celery. A quarter of the chickpeas and some liquid roughly whizzed with some cream. Half a chorizo, simmered in water for two minutes, then drained, skinned and cubed and fried until sizzling and crispy.  Added the chickpeas with some of the cooking liquor and cooked gently,  adding more liquor to keep it moist.

Monkfish tail, filleted off the bone and fried until nicely browned, then roasted for 15 minutes in the oven. Rested, then sliced obliquely into thick tranches. Served with crushed, buttered new potatoes, wilted spinach, fresh French beans and cherry tomatoes roasted with rosemary and olive oil.


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