Monkfish tail with clams, potatoes and fennel
By: Ed Baines From: Good Food Bites
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Monkfish tail with clams, potatoes and fennel
- Prep time:
- 25 mins
- Cook time:
- 40 mins
- Serves:
- 4
Serve up a luxurious dish with Ed Baines's Mediterranean-inspired fish stew, flavoured with fennel, white wine and Pernod
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Ingredients
- 50g Butter
- 3 clove Garlic, chopped
- 1 Onion, finely chopped
- 1 bulb Fennel, finely sliced
- 1 Carrot, finely chopped
- 1 red chilli, e-seeded and chopped
- 25g Flour
- 1 tsp tomato purée
- 100ml White wine
- 50ml Pernod
- 500g new potatoes, sliced
- 1.2 litres fish stock
- 1 Bay leaves
- 2 Star anise
- 1kg monkfish tails, chopped into chunks
- 100 g fresh clams
- 100 g live Mussels
- 1 bunch of flat leaf Parsley, chopped
- a splash of double cream
- black pepper
- crusty bread, to serve
Method
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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