Belgian bouillabaisse

Method

1. Heat the olive oil in a frying pan until very hot and add the monkfish. Cook for 2 minutes on each side until golden and season with salt and freshly ground black pepper. Remove the fish and set aside.

2. Heat the fish stock in a saucepan and add the leeks and carrots. Cook for 10 minutes, until the carrots are soft.

3. Add the monkfish; place the lid on the pan and cook for a further 2-3 minutes.

4. Stir in the cream and add the langoustine and finely chopped parsley. Place the lid back onto the pan and simmer for 3-4 minutes, until the langoustine are cooked through.

5. Crumble in the croutons to thicken the sauce. Divide the mixture between 4 warmed soup bowls and serve immediately, making sure that everyone gets a langoustine each!

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Ingredients

4 tbsp Olive oil
700g Monkfish, cut into bite sized pieces
salt and fresh ground black pepper
900ml fish stock
2 leeks, finely chopped
2 Carrots, finely sliced
100ml double cream
4 langoustine
handful of Parsley, finely chopped
handful of toasted bread croutons

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