This dish is inspired by a meal that my brother cooked last year when we went round for dinner. As we’ve not long come back from Mexico and love their food, our twist on this dish was to add Mexican flavours and give it some spice.
I love one pot cooking, bringing all the ingredients together and creating rich flavours to taste really yummy. This dish is great for a feast with friends or family with lots of bread and getting really tucked in.
It’s also great when it comes to your 5 a day as it contains good helping of veg including spinach, beans, cauliflower and tomatoes.
Spicy Monkfish Stew with Cauliflower Couscous
Ingredients
- 2 fillets monkfish
- 50 g chorizo
- 1 medium cauliflower
- 400 ml fish stock
- 210 g butter beans
- 120 g spinach
- 1 tbsp tomato puree
- 1 garlic clove
- 400 g chopped tomatoes
- 1 tsp Worcestershire sauce
- 1 tbsp chipotle sauce
- 1 tsp smoked paprika
- handful fresh coriander
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1 tp cumin
Instructions
- Cut the cauliflower into small florets. In a food processor whizz it all up until it resembles couscous. Put to one side and when ready to serve heat in the microwave for 3 minutes.
- In a large saucepan add a small amount of oil and cook the chorizo. Add the chopped garlic and cook for 2 minutes.
- Add the chopped tomatoes along with all the dried herbs and spices. Give it a good stir and gently increase the heat.
- Add the tomato puree, Worcestershire sauce and chipotle sauce, giving it a good stir. Add the fish stock and bring to the boil. Reduce the heat and simmer for 5 minutes.
- Add the butter beans, spinach and coriander and cook until the spinach has wilted.
- Place the monkfish into the saucepan, on top of the mixture but do not stir. This will gently steam the fillets. Put the lid on the saucepan while your fish is cooking, which should take about 5 minutes. Check to see if the fish is cooked, times may vary with the size of the fillets.
- Serve with some crusty bread (we used sourdough) and enjoy!
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