METHOD
1. Trim the fish fillets
2. Mix the sea salt and saffron together
3. Lay Clingfilm on table and sprinkle with half the mixture
4. Sprinkle the rest over and wrap well in the Clingfilm
5. Leave for 1 hour then take out and rinse well then dry well
6. Heat the oil then colour the fish and cook slightly, take out and put to one side
7. Heat the oil and add the shredded garlic and chilli
8. Then add the chopped shallots and chorizo cut into a small dice
9. Add the tinned tomatoes and chicken stock and cook together until starting to thicken
10. Add chopped tomatoes and fish and cook for 10 minutes
11. Add butterbeans and heat
12. Check seasoning, add chopped parsley and serve
Prep time:
Cook time:
Serves: 4
4 x 125gr monkfish fillets
2tbsp Maldon sea salt
Pinch saffron
2tbsp rapeseed oil
2 cloves garlic
1 red chilli
2 shallots, finely chopped
200gr chorizo sausage
200gr chopped tinned tomatoes
6 fresh tomatoes, concasse
125ml chicken stock
250gr tinned butterbeans
2tbsp chopped parsley
Salt & pepper