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Spicy Monkfish and Butter Bean Stew with Cauliflower Cous Cous

Spicy Monkfish Stew with Cauliflower Couscous

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

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!