Roast Monkfish Tail and Mussel Broth
- 4 x 150g Monkfish fillets
- 30ml Rapeseed oil
- 1 Sprig of thyme
- 1 Clove peeled garlic
- For The Mussel Broth
- 1kg Fresh mussels de-bearded
- 50g Chopped shallots
- 120ml Dry white wine
- Pinch of saffron threads
- 200g chopped carrot/leek/courgette/celeriac
- 300ml Fish stock
- 100ml Double cream
- 5g Chopped parsley
- Maldon sea salt and black pepper
1. Pre-heat the oven to 180C. Place the shallots, white wine, saffron and mussels in a heavy saucepan, cover with a lid and cook over a high heat until the mussels start to open.
2. Strain through a colander, reserving the cooking liqour. When the mussels are cool enough, remove them from their shells and reserve, discard shells (keep some in the shell to garnish if you wish)
3. Put the cooking liquor back into the saucepan and reduce by half. Add the fish stock and vegetables then reduce again, season to taste and keep hot.
4. In a heavy fring pan heat the oil add the thyme and garlic. Season the monkfish and sear in pan. Transfer to an oven dish and place in the oven for 6-8 minutes, remove when ready and keep hot.
5. Add the cream to the cooking liquor and bring to the boil, reduce to a light broth, season, add the parsley and finally add the mussels and keep hot.
Warm 4 large pasta bowls, divide the mussel broth into bowls, slice the monkfish and place on top. If using mussels in the shell, garnish and serve with some crusty sourdough bread.
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