I love any hot and spicy recipe and I also like to try to fit as much fish into my diet as possible for health reasons. Although I don’t usually like to ‘mess about’ too much with a delicate fish, I find that the lovely meaty monkfish is the perfect fish to enable me to have both a highly seasoned dish and fish in the same recipe.
Monkfish (sometimes known as headfish) is a rather ugly looking fish; it used to be known as ‘poor man’s lobster’ and in the 70’s when deep fried scampi was a popular dish many places used chopped monk fish as a cheaper alternative to scampi. However the price of monkfish has increased greatly as has its popularity, and it is now one of the most expensive fish you can buy.
All the meat from the monkfish comes from the tail, with a firm, meaty consistency the fish is boneless with a delicious, slightly sweet taste and is perfect for this chilli recipe.
Although there seems to be a lot of ingredients in this recipe it is really very simple and well worth the effort of making it, it makes a delicious and healthy change from a beef chilli.
600g monkfish, cut into ¼ inch cubes
2 green peppers, de-seeded and sliced
150g tinned kidney beans, drained and rinsed
1 large onion, chopped
1 red chilli, de-seeded and chopped finely
4 large firm tomatoes, chopped
2 tablespoons tomato puree (paste)
3 bay leaves
¼ teaspoon cumin
¼ teaspoon dried basil
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon dried red pepper flakes
3 teaspoons chilli powder (or to taste)
Salt to taste
1 tablespoon olive oil
400ml fish stock
1. In a small bowl combine the bay leaves, cumin, basil, marjoram, pepper flakes and 1 teaspoon chilli powder to make the herb and spice mix.
2. Heat the oil in a heavy large saucepan over medium heat and add the onions, sauté for around 8 minutes until soft.
3. Add the chopped chilli and peppers and continue to cook for another 3 minutes.
4. Add the prepared herb and spice mixture and cook for 5 minutes more, stirring continually.
5. Add the tomato puree and cook for another 2 minutes.
6. While continuing to stir, add the stock and the chopped tomatoes, bring to the boil.
7. Add the kidney beans and simmer until they are heated through.
8. Add the monkfish and sprinkle with remaining chili powder to taste, cook and stir for about 2 minutes, until fish is almost opaque.
9. Taste and adjust seasoning and serve with boiled rice.
I do hope that you enjoy this tasty recipe as much as I do!
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