This meaty monkfish drizzled with herby garlicky butter and served with spicy chorizo risotto makes an absolutely wonderful taste combination. It is full of flavour and bursting with deliciousness!
- Heat a tablespoon of oil in a large frying pan and add the onions and celery. Cook on a low heat for 4-5 minutes or until softened. Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange.
- Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.
- Add the wine and stir through (and pour a glass for yourself). Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish.
- Meanwhile, season the monkfish and heat a tablespoon of olive oil in a non-stock frying pan. Add the monkfish and fry for 3 minutes, if there is a smaller piece add to the pan slightly later. Turn over the fish and add butter to pan. After it starts melting, add garlic and thyme.
- When the butter starts foaming, tilt the pan and start spooning the butter over the fish. Do this for 2 minutes or until the flesh flakes easily. Remove the fish and allow to rest for 3 minutes. Add herbs to butter remaining in pan.
- Serve the risotto on warmed plates and top with monkfish pieces with a drizzle of the garlicky herb butter. Enjoy!
For this recipe I used the most delicious monkfish fillets that were gifted to me by https://bradleysfish.com/ they tasted wonderful. If you'd like to try them for yourself or any of their wonderful range of frozen seafood use the code Victoria-15 for a 15% discount on your orders.