Spicy Monkfish Stew with Cauliflower Couscous
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Instructions
  1. 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.
  2. In a large saucepan add a small amount of oil and cook the chorizo. Add the chopped garlic and cook for 2 minutes.
  3. Add the chopped tomatoes along with all the dried herbs and spices. Give it a good stir and gently increase the heat.
  4. 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.
  5. Add the butter beans, spinach and coriander and cook until the spinach has wilted.
  6. 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.
  7. Serve with some crusty bread (we used sourdough) and enjoy!