monkfish and mixed pepper stew
How to make monkfish and mixed pepper stew recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
2 tablespoons vegetable oil
2 onions, finely chopped
2 tablespoons medium or hot curry powder
1 teaspoon ground turmeric
900 g (2 lb) monkfish tail, cut into bite-sized pieces
2 garlic cloves, chopped
1 teaspoon peeled and finely grated fresh root ginger
½ teaspoon tamarind paste
1 tablespoon thyme leaves
1 star anise
450 ml (¾ pint) hot fish stock
1 red pepper, cored, deseeded and cut into 3 cm (1 inch) pieces
1 yellow pepper, cored, deseeded and cut into 3 cm (1 inch) pieces
steamed rice, to serve (optional)
Method:
Heat the oil in a heavy-based saucepan, add the onions and cook over a medium heat, stirring occasionally, for 2–3 minutes until softened. Stir in the curry powder and turmeric and cook for a further 1 minute until fragrant.
Add the remaining ingredients and stir together well. Bring to a simmer, then reduce the heat to low and cook, uncovered, for 8–10 minutes or until the fish is cooked through and the peppers are tender.
Ladle into bowls and serve with steamed rice, if liked.
For Chinese monkfish & mixed pepper stir-fry, core, deseed and finely slice 1 red pepper and 1 yellow pepper. Heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add the peppers and 600 g (1 lb 5 oz) monkfish tail, cubed, and stir-fry over a high heat for 2–3 minutes.
Add a 120 g (4 oz) sachet oyster and spring onion stir-fry sauce and fry for a further 2–3 minutes or until the fish is cooked through and piping hot. Serve immediately with steamed rice. Total cooking time 10 minutes.
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| monkfish and mixed pepper stew |
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