It’s the season for heart warming stews and warm drinks and wrapping up in snuggly warm winter clothes.
My new recipe with delicious fresh monkfish and king prawn stew tasted divine and so easy to make. The spices in the soup were just the perfect quantity to give it a nice kick. Literally prepped and cooked in one hour. You can also opt for Hake instead of Monkfish if you can’t get your hands on it. Once it’s a white meaty fish this sumptuous dish will got down a treat with all the family and perfectly healthy whilst packing a nice protein punch with the fish content.
What you need:
- 1 tablespoon olive oil
- 1 large chopped onion
- 4 crushed garlic cloves
- 100ml white wine
- 200ml tomato passata
- 500ml fish or chicken stock
- 2 teaspoon chopped fresh thyme
- Salt and pepper
- 6 organicbaby potatoes, cooked
- 300g fresh monkfish, sliced
- 250g King Prawns
- Handful fresh sugarsnap peas
- Handful broccoli florets
What to do:
- Heat the oil in a large pan on a medium heat and add the onions and garlic. Sauté until softened and slightly brown.
- Add the white wine, passata and stock and allow to simmer for about 15 minutes, until reduced.
- Add the thyme, seasoning, cooked baby potatoes and monkfish and allow to simmer for five minutes, or until the monkfish is just cooked through.
- Then add the broccoli florets and the sugar snaps or your favourite seasonal vegetables.
- Place into the oven for 30 minutes to stew nicely for 30 -35 minutes until the spuds are perfectly soft.
- Remove and serve hot and if your feeling naughty you could slice up some crusty French baguette with Kerrygold butter to mop up the soup.