Spanish Monkfish Casserole Recipes

ONE-PAN SPANISH FISH STEW

Steps:

• In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
• Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
• Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.

SPANISH MONKFISH CASSEROLE

Steps:

• In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid.
• Add enough water to do the cooking.
• Simmer for 8-10 minutes.
• Add remaining seafoods and rice.
• Pour in water or chicken stock.
• Add salt, pepper and saffron.
• Stir all ingredients well and simmer for 15 minutes.
• A sprinkle of parsley at the end will improve flavor.
• Let the hot casserole stand for about 10 minutes before serving.