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Monkfish tail with clams, potatoes and fennel

  • 4servings
  • 40minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, P
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 g butter

  2. 3 clove garlic , chopped

  3. 1 onion , finely chopped

  4. 1 bulb fennel , finely sliced

  5. 1 carrot , finely chopped

  6. 1 red chilli , e-seeded and chopped

  7. 25 g flour

  8. 1 tsp tomato puree

  9. 100 ml white wine

  10. 50 ml Pernod

  11. 500 g new potatoes , sliced

  12. 1 1/5 litres fish stock

  13. 1 bay leaf

  14. 2 star anise

  15. 1 kg monkfish tails , chopped into chunks

  16. 100 g fresh clams

  17. 100 g live mussels

  18. 1 bunch of flat leaf parsley , chopped

  19. a splash of double cream

  20. black pepper

  21. crusty bread , to serve

Instructions Jump to Ingredients ↑

  1. Heat the butter in a heavy-based saucepan. Add in the garlic, onion, fennel, carrot and chilli and fry gently, stirring often, until softened, around 5 minutes.

  2. Mix in the flour and the tomato puree.

  3. Gradually add in the wine and Pernod, stirring constantly.

  4. Add the potatoes and the fish stock.

  5. Bring to the boil and reduce to a simmer. Add in the bay leaf and star anise and simmer for 20 minutes.

  6. Add in the monkfish, clams, mussels and parsley, mixing in. Cover and cook for 5 minutes. Discard any clams or mussels that haven't opened.

  7. Add in a splash of cream. Check for seasoning and season to taste with salt and freshly ground pepper.

  8. Serve at once with crusty bread.

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