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Spring vegetable and monkfish bouilliabasse

Kevin Dundon from Great Food Bites
For a main meal with a taste of the Mediterranean, try Kevin Dundon's chunky and flavoursome fish and vegetable soup

Spring vegetable and monkfish bouilliabasse

Method

1. Heat the oil in a large saucepan over a low heat and fry the garlic, onions, carrot, spring onion, leeks and potatoes until they have softened but not coloured - about 5 minutes.

2. Add the chilli, rosemary and seasoning to the pan, and pour in the white wine. Cook down over a medium heat until reduced by half.

3. Add the stock and add chopped tomatoes to the pan - bring to the boil and simmer for 7-10 minutes before addingA the monkfish and chopped coriander. Simmer for a further five minutes, adjusting the seasoning if necessary.

4. Pour into bowls and serve with crusty bread.

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Serves: 4

Prep: 30 min
Cook: 20 min

Ingredients
30ml Olive oil
2 garlic cloves, chopped
1 small onion, diced
1 medium carrot, diced
50g Spring onions, cut into 2.5cm pieces
1 small leek, sliced
2 small Potatoes, diced
1 red chilli, seeds removed, chopped
1 sprig Rosemary
50ml dry White wine
1 litre vegetable stock
2 plum tomatoes
300g monkfish fillet, no skin, cut into thin strips
1 tbsp coriander leaves, chopped
sea-salt and freshly ground black pepper