Monkfish with Chorizo, Tapenade and Sundried Tomato Stew

Monkfish with Chorizo, Tapenade and Sundried Tomato Stew

Monkfish isn't the cheapest fish, I know, but it's firmer and slightly meatier than most, and you don't need much in this stew, what with the beans to bulk it up and the hits of flavour from the crispy chorizo. Also, it's a little bit special, and a nice change from your everyday choices of haddock or cod- hence why I chose this dish to make for my dad's birthday dinner (well, the last night before he left for work abroad that week). 

I also decided to make this delicious, Mediterranean inspired stew because my sister was still here and, being pescatarian, this dish worked for her because you can simply leave out the chorizo - although I'd thoroughly recommend it for a lovely extra crisped texture, and a great burst of spices and flavour. 

However, just because I made this for my dad's birthday doesn't make it inaccessible as a weekday meal. It tastes extravagant, with a rich and deeply flavoured tomato and tapenade sauce (if you take the time to reduce it down), intensified with the sweetness of sundried tomatoes... but the store-cupboard ingredients and the side of satisfying but affordable rice makes this a completely affordable dinner perfect for any day of the week. 

Packed with punchy, fresh Mediterranean flavours and healthy protein from the beans and fish, this is a great stew for a cosy evening at home. 

Monkfish with Chorizo, Tapenade and Sundried Tomato Stew

Serves 2 

Ingredients:

• 10 mins prep

• 10 mins cooking 

• 1 tsp oil

• 60g chorizo 

• 2 monkfish fillets cut into chunks, approx 350g

• 50g sun-dried tomatoes, roughly chopped

• 2 tsp Olive & Sun-Dried Tomato Tapenade

• 400g can cannellini beans, drained and rinsed

• 227g can chopped tomatoes
• ½ x 25g pack fresh parsley, roughly chopped

Method:

1. Roughly chop the sun dried tomatoes and set aside. Chop the chorizo and then the monkfish and heat the oil in a pan. 
2. Fry the chorizo for 2 minutes, then remove to a plate covered in kitchen roll. Fry the monkfish for 2-3 minutes and then do the same, putting the chunks on a different plate. 
3. Return the chorizo to the pan and stir in the sun-dried tomatoes and tapenade, followed by the chop tomatoes. Fill the tomato can a quarter with water and add to the pan before simmering for eight minutes. Once you've turned the heat low to simmer, start cooking your rice in a saucepan of boiling water. 
4. Add the beans to the tomatoes and then return the fish to the pan. Cover and cook gently for 5 minutes.
5. Scatter over the parsley and serve with the cooked rice. 

Adapted from Waitrose Monkfish and Chorizo Bean Stew