Spanish monkfish with chorizo and wood-roasted peppers and salad
Ingredients
For the monkfish
- 150g/5oz cooking chorizo, chopped
- 2 shallots, thickly sliced
- 110g/4oz wood-roasted peppers (from a jar), thickly sliced
- 2 tsp sweet smoked paprika
- 1 tbsp tomato purée
- 400g/14oz canned tomatoes, roughly chopped
- 350g/12oz canned butter beans, rinsed and drained
- 2 tbsp olive oil
- 350g/12oz monkfish cheeks (if unavailable use normal monkfish, membrane removed, sliced into 2cm/1in thick pieces)
- 2 tsp sugar
- ½ lemon, juice only
- salt and freshly ground black pepper
- 2 tbsp roughly chopped flatleaf parsley
For the salad
- 1 Cos lettuce, roughly chopped
- ½ cucumber, thickly sliced
- 3 tomatoes, cut into chunks
- 1 red pepper, thickly sliced
- 1 green pepper, thickly sliced
- ½ red onion, finely sliced
- 300g/11oz canned white asparagus
For the dressing
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp clear honey
- 1 tsp lemon juice
Method
For the monkfish, heat a large frying pan until hot, then add the chorizo and fry for 2-3 minutes, until golden-brown and some red paprika-flavoured oil has been released by the chorizo.
Add the shallots and fry for one minute, then add the peppers, paprika and tomato purée and fry for 2-3 minutes.
Add the tomatoes and butter beans and simmer for 5-6 minutes.
Meanwhile, heat another frying pan until hot. Add the olive oil and monkfish and fry until just browned.
Add the monkfish pieces to the stew and simmer for 1-2 minutes, or until the monkfish is just cooked through.
Add the sugar and lemon juice and season, to taste, with salt and freshly ground black pepper.
Sprinkle with the flatleaf parsley.
Meanwhile, for the salad, place all of the salad ingredients together in a bowl and mix well.
For the dressing, whisk the dressing ingredients together in a clean bowl, then pour over the salad. Mix well to coat the salad.
To serve, spoon some stew onto each plate and place a generous pile of salad alongside.