Monkfish and Mussels with Fennel and Samphire RecipeOrigin: Fusion Period: Modern |
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Monkfish is one of my favourite fish and it's local to where I grew up. Admittedly it's expensive and now I only prepare this on a few occasions. This is a high summer dish, to be made when the samphire is at it's prime. Like most recipes for 'samphire', this recipe requires marsh samphire as an ingredient. Ths is a fleshy salt-talerant plant that looks a little like a small cactus. It should not be confused with rock samphire, a member of the carrot family, which is also edible. Ingredients
30ml extra-virgin olive oil 
Monkfish and Mussels with Fennel and Samphire Preparation:Method:MethodAdd the oil to a pan and heat over medium flame. When the oil is warm add the onion and fennel and cook gently until soft (about 10 minutes). Now add the garlic, saffron, orange peel, bayleaf, rosemary, chill and wine. Season with the salt, bring to a simmer and cook for 10 minutes. Add the tomatoes and cook for a further 20 minutes, until the sauce thickens. Meanwhile trim the samphire and remove any woody stems then blanch for 1 minute in boiling water. Wash the shellfish and slice the monkfish tail into 3cm lengths. Add the shellfish and fish pieces to the stew and cook for about 3 minutes until the shellfish open and the monkfish just cooks through. Now add the samphire, season and ladle into bowls. Serve immediately. |
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