Love Food 2 Love Life

http://lovefood2lovelife.com/recipes/monkfish-and-prawns-in-moscatel-wine-and-cream-with-rice/

Monkfish and Prawns in Moscatel Wine and Cream with Rice

Ingredients:
Directions:
  1. If frozen, defrost the monkfish tail.
  2. Remove the meat from the central bone.
  3. Remove the membrane and cut the meat into chunks.
  4. Set the chunks of fish on a piece of kitchen towel to absorb excess liquid.
  5. Defrost the prawns.
  6. Add 3 tablespoons (approximately) of olive oil to a pan or wok and place on the heat.
  7. Add the prepared leeks, celery, pepper, garlic and carrots to the oil.
  8. Season generously.
  9. Add the Moscatel and the fish stock and simmer for 10 to 15 minutes.
  10. Add the cream and mix together.
  11. Add the monkfish and if the tiger prawns are uncooked, add them also.
  12. If using pre cooked shrimps add these for just a minute at the end.
  13. Cook until the monkfish turns from a translucent colour to white.
  14. Garnish with chopped parsley and serve with rice.