"This dish is fab on a Friday night with a glass of cold white wine. What's great is the main fish and shellfish can be changed depending on what you fancy or prefer. You can even substitute the fish for meat as the main ingredient." - VeeTee Member, Patricia Bescoby.
What you need to get
- 1 tray VeeTee Basmati & Wild Rice
- 1 onion, finely chopped
- 75g chorizo, cubed
- pinch of saffron
- ½ tsp fennel seeds
- 100ml white or red wine
- 1 garlic clove, crushed
- 400g tin of chopped tomatoes
- ½ tsp tomato purée
- 1 red pepper, diced
- 100g fish stock
- ½ tsp cornflour, or flour & water to mix (optional)
- 1 monkfish tail, cut into cubes
- 100g raw king prawns
- 1 tsp dried parsley
What you need to do
- Fry the onion & chorizo in a pan until both have softened.
- Mix in the saffron & fennel seeds, and cook for 1 minute. Pour in the wine and let it simmer on high heat for 1 minute.
- Stir in the garlic clove, tomatoes, tomato purée, red pepper and stock and let it simmer on a low heat for 10 minutes. Should the sauce require thickening,
combine a teaspoon of cornflour combined with an equal amount of water to make a paste before adding to the pan.
- Add the monkfish and cook for approx 7 minutes. Stir in the prawns and cook through ensuring they change from grey to pink in colour.
- Stir the parsley into the fish mixture and follow with VeeTee Basmati &
Wild Rice, then cook this for 2 minutes, making sure the rice is heated through.