Monkfish in a Spicy Broth of Peppers and Courgettes with Local Shrimp
Ingredients:
10x220g slices of monkfish tail(bone in , cutlet style)500g diamonds of yellow and red peppers
250g diamonds of tomato concasse
30 shrimp, cooked and peeled
750ml lobster bisque broth
20g fresh basil, washed and sliced
pepper
tabasco sauce
30 baby potatoes, peeled and cooked
10 fresh basil sprigs, finely sliced
3 tbsp Donegal Rapeseed Oil
Instructions
1. Use 2 tablespoons of the oil to fry off the peppers and courgettes.
2. Bring the lobster broth to the boil.
3. Combine the vegetables and the broth.
4. Add the shrimp and basil to the broth.
5. Adjust the seasoning with the pepper and tabasco sauce, keeping it hot.
6. Season the monkfish tails with the pepper and brush them with the remaining tablespoons of oil. Gently chargrill until they are cooked, medium to well-done.
7. Serve up the dish and garnish with the new potatoes.
Kcal
582 kcal per serving
